Green Curry Lentil Soup with Rosie Choi & Sweet Potatoes

ingredients

2 tablespoons virgin coconut oil

1 small onion, chopped

2 garlic cloves, finely chopped

1 inch long piece peeled ginger, finely chopped

1 teaspoon salt, use additional to taste

1/4 cup Thai green curry paste

1 medium sweet potato, peeled & cut into ½ inch cubes

3/4 cup brown or green lentils

4 cups low-sodium chicken or vegetable broth

1 13.5 ounce can unsweetened coconut milk, shaken well

4 cups (total) loosely packed Rosie Choi and/or Asian Delight Bok Choi leaves

1/2 teaspoon (or more) fish sauce

1 lime cut into wedges & Thai basil leaves for garnishing

instructions

Heat oil in a large saucepan over medium. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan (about 3 minutes).

Stir sweet potato and lentils into onion mixture, then add broth and 1 teaspoon salt; bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy, 20–25 minutes.

Add coconut milk to soup; return to a simmer. Add Rosie and/or Green Choi leaves and fish sauce and cook just until Chois are wilted (about 30 seconds). Taste the soup and season with more salt or fish sauce if needed. Ladle soup into bowls and garnish with Thai Basil. Serve with lime wedges.

*makes 4 servings