Spicy Red Lentil, Coriander & Coconut Soup with Chicken Dumplings

Name: Spicy Red Lentil, Coriander & Coconut Soup with Chicken Dumplings
Yield: For Six Large Bowls
Ingredients: 2 red onions, peeled and finely sliced; 2 teaspoons fennel seeds; 4 cloves of garlic, peeled and roughly chopped; 2 teaspoons coriander seeds; ¼ cup fresh lime juice; 2 teaspoons Asian fish sauce; 1 tablespoon cornflour; ¼ cup fresh coriander leaves; ¼ cup fresh mint leaves; 2 carrots, peeled and grated; 2 cups fresh coriander leaves; ¾ cup red lentils; 1 leek, finely sliced and washed to remove grit; ¼ cup sesame oil; 2 chicken suprêmes; 1.4 litres (2½ pints) water; 2 lime leaves; 1 red chilli, finely sliced; 2 teaspoons cumin seeds; 300ml (11 fl oz) unsweetened coconut milk; 2 cloves of garlic, peeled; 1 thumb of fresh ginger, peeled and finely grated

Preparation info

For
Six
Large Bowls

Difficulty
Easy

Appears in

The Sugar Club Cookbook

By Peter Gordon

Published 1997

About

In many ways this soup is almost a laksa, but the lack of noodles and the addition of red lentils make it something a little different. It’s delicious at any time of the year. In winter I make it thicker and heartier and in summer much hotter with chillies and serve it almost cool. The list of ingredients looks long, but it’s fairly simple to make. Fish can be used in place of chicken, or use neither and make it a vegetarian dish.