I just made the best soup ever.

And it was so easy!!!

Coconut and lentil Thai soup! From my soup bible mmmmmm

Must. Share.

2 onions finely chopped
1 red chilli finely chopped
2 garlic cloves finely chopped
Lemon grass finely chopped (there was none so I used premade lemon grass & ginger paste)
1 tsp coriander
1 tsp paprika
200g red lentils
400ml coconut milk (a tin basically)
1.5 pints water
3 chopped spring onions
Chopped fresh coriander
Lime juice
Salt & pepper


Cook the onion, garlic, chilli and lemon grass in oil till they're soft.

Add lentils and spices. Add coconut milk & water.

Boil, then simmer for 40 mins till lentils are soft.

(after 20 mins I added some chopped baby corn and broccoli and mange tout)

Add lime juice, spring onion and coriander. Season (needs plenty of salt).

SERVE.

OMG, yum!!!!

Mmmm 2 bowls down and I burnt my tongue not waiting for it to cool down!

Yum! That looks really, really good....some of my favorite ingredients. Thanks for sharing. Now, don't burn your tongue again or you might not be able to taste your creation.

I actually can't get over how nice it is for so little work..... Mmmmmmmm.

I made Moroccan chicken soup, and roast butternut squash and garlic soup last week.... Mmmmm soup can be fun!

Ooooh I was just thinking about making some soup to freeze while I'm off this week - do you think this one would freeze well? What about the butternut squash one?

I love making soup. It's one thing I can really make well. I'm not the world's best cook generally, but am kind of known in the family as the soup chef. lol. Soup can be so nutritious and fun to make. Inexpensive too, most of the time. Here's one of my recipes that is not inexpensive. It can be very expensive. LOL. But it is seriously awesome if you like sea food.


Cioppino

½ cup olive oil

3 cloves garlic finely chopped

1-1/4 cup chopped onion

¾ cup chopped green onion

¾ cup chopped green pepper

1 jar (ll-1/2 oz) whole clams or 1 LB fresh

1 can (1LB, 12 oz) tomatoes (better yet, fresh)

1 can (6oz) tomato paste

1-3/4 cup burgundy

½ cup chopped parsley

2 tsp dried oregano

½ tsp basil

2 tsp salt

¼ tsp pepper

(I like to use fresh herbs)


1-1/2 LB halibut steaks

½ LB raw shrimp (shelled & deveined)

3 cans (6-1/2 oz) King crab meat, drained & cartilage removed

scallops (?)

In hot oil in 6 qt. kettle, sauté garlic, onions & green pepper until tender (about 10 minutes) stirring occasionally

Drain clams, reserving about ¼ cup of liquid. Set clams aside.

Add clam liquid, undrained tomatoes, tomato paste, burgundy, parsley, oregano, basil, salt & pepper & ¾ cup water to sautéed vegetables, mixing well.

Bring to boil….reduce heat and simmer uncovered, stirring for 10 minutes.

Cut halibut into 1 inch pieces. Discard skin and bones. Add with shrimp, crab and clams to tomato mixture.

Simmer covered for 15 minutes.

Simmer uncovered 15 minutes.


(8 or more servings of stupendous Cioppino)

If only I liked seafood....

I'll freeze anything lol

I find the Veg soups separate when defrosted but are fine when heated again, just stir up!

Not sure how lentils fair with freezing, but there's only one way to find out... Might be worth freezing the soup and adding the last bits per portion.

sounds awesome, i'm making a thai curry chicken soup tomorrow or thursday. Very similiar

I'm coming right over

I love Thai curry so this was right up my alley

I made a Thai Coconut Curry soup with chicken last night - we are having it tonight for dinner! Hope its good... We spent an hour scouring an asian market just to find lemongrass and lime leaves!

Lost me at coconut. More for you, then

I HATE coconut, but I love coconut milk in curries

Your thread inspired me I just had a bowl of chicken noodle soup!

Yeah my hubby hates. Coconut of the shredded variety but has no issues with the milk or water. It's not nearly as strong.

Reminds me that I owe a coworker a batch of black bean soup.

Made Rachel Ray's Chicken Parmigiano Soup today. As I was cutting up the onions, I thought it was a little much, but they cooked down quite a bit. Still, I'll reduce the amount of onions next time. My older daughter was sick overnight and hadn't eaten in about 24 hours. She had a helping and was perking up within a few minutes. Good hot hearty soup on a cold day.

Overall, 4 stars out of 5.

The Moroccan Chicken soup!!!

Fry the chicken in butter (about 450g chicken and a fair whack of butter.) (I skipped this step as my housemate is veggie).

remove chicken with slotted spoon and fry one onion and 2 garlic cloves till translucent (i also added a red pepper).

Add 1.5 tsp plain flour, and keep frying till browned.

mix 1tbsp of harissa paste and cook.for 1 min. (i added more like 1.5 to 2 tbsp).

Add 1litre of chicken stock (or Veg stock). Slowly till it thickens a little.

1 tin of tomatoes and one tin of chickpeas (i also added quorn chicken pieces now).

simmer for 20 mins.

Now... to about 50g butter, mix fresh chopped coriander, 2 finely chopped garlic cloves, cumin, 1 red chilli, lemon rind, paprika (and saffron if you have it - I.don't!)

mix in 25g breadcrumbs.

serve the soup with some of the chermoula butter on top - it melts into the soup.

YUMMY!!!!!!!

I really should make more soup. LOL. You are all making me drool...