Red Coconut Curry Lentil And Sweet Potato Soup
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Cooking tools:
- Immersion blender
- Kitchen scale
- Grater
- Saucepan
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Can opener
- Colander
- Peeler
- Stove
- Mixing bowl
- Serving bowl
- Spoon
Ingredients
- 1 tablespoon vegetable oil
- 3 eschalots, finely chopped
- 2 cloves garlic, crushed
- 3cm piece ginger, peeled and finely grated
- ¼ cup (75g) store-bought Thai red curry paste
- 750g sweet potato, peeled and chopped
- 1 litre chicken stock
- 1 x 400ml can coconut milk
- 2 tablespoons fish sauce
- 2 tablespoons lime juice
- 2 x 400g cans lentils, drained and rinsed
- ½ cup coriander leaves, finely chopped
- crusty bread and butter, to serve
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