Forum Thermomix
Thermomix Recipes for TM5 and TM31 => Soups => Topic started by: Very Happy Jan on June 02, 2010, 07:08:16 am
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Name of Recipe: Thai Sweet Potato & Lentil Soup
Number of People:4
Ingredients:
10g EVOO
1 Medium brown onion
3cm piece ginger -peeled
1 tbs ( 10-15gm) Thai Red Curry Paste
750g Orange sweet potatoes peeled & cut in medium chunks
120g Red Lentils
600ml Water
2tsp TMX Vegetable stock concentrate
1 tbs lime juice
1 tbs fish sauce
2 tsp brown sugar
fresh coriander leaves to serve
OPTIONAL
150-200 ml Evaporated milk
1/2 tsp coconut essence
Preparation:
Drop onion & ginger on rotating blades & chop Sp4 5 secs
Scrape down and add EVOO & Red Curry Paste
Saute 3min 100o Speed 1
Add Sweet potato, Lentils, Vegetable stock concentrate & water
Cook 20mion 100o Speed 1 until potato & lentils are soft. (I blitzed for a few seconds at this point as we like a very smooth soup but thats a personal choice.)
Add lime juice, fish sauce & sugar and blend 3 sec speed 4
At this point you can add the additional ingredients if you wish. I found this soup to be very thick so did use the Evap milk & Essence but you could easily just add more water at the start of the cooking process. Heat at 80o speed 1 to warm through
Photos:
Tips/Hints:
Not sure where this originated from. It's handwritten and the page is now very tattered and stained.
members comments A very popular recipe.
Most people find this recipe very thick as VHJ indicated so they've added any of the following
extra water
more coconut milk
used less lentils
added natural yoghurt
Some have used a mixture of sweet potatoes, carrots & squash or just pumpkin instead of sweet potato.
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Nice one VHJ for your first soup posting.
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thanks for this, just wished I had seen it before I made Pumpkin Soup today :)
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This looks lovely VHJ. Someone dropped us off a HUGE sweet potato from the farm he works at yesterday, so now I know what to do with it all.
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I made this last night and we loved it. To coin Masterchef 'it had a real depth of flavour'.
Thanks VHJ.
I added the curry paste with the EVOO.
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Glad you liked it Cookie1. Thanks for the note about the paste- I've modified the recipe. :-*
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Good one VHJ - we love sweet potato soup and this sounds good with the Thai inspired ingredients. Yum :-* :-* :-*
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Delicious VHJ. Was wondering what to cook for dinner when I have a "cod in da nows" & generally feeling miserable. This was wonderfully warming & hearty, probably put a bit more ginger in than necessary but that gave me an excuse to put coconut cream in (stuff the evap & essence!!) which tamed it down to wonderfully acceptable. Thanks ;D
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Poor JZ - hope the cod has gone
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thanks vhj, it was very nice :D
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Thanks VHJ, I have just been given some fresh, Victorian grown Lentils, This will be a perfect way to use some of them.
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VHJ, Made this for lunch today, delicious but a bit thick, so thinned with whole tin of milk and some extra water. Will make again. 8 serves for $4 . ;D
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the cost of home made is amazing when you consider that when you are "out" a bowl of soup starts from about $7.
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Lovely soup VHJ but it was thick so I thinned it down with extra water.I didn't add the 2tsp of sugar, I thought it was sweet enough after the initial 20 minutes of cooking but I did blitz it for a smoother texture.Thanks for the recipe.
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I'm addicted to this soup and made it for lunch today as it's still pretty cold here.I have reduced the red lentils to 90g and still leave out the sugar and optional extras.Great recipe VHJ. ;)
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sounds like a great recipe and one I'll probably store for cooler months. Silly question. Are the lentils dried or tinned and if dried, did you soak them first? I'm so used to soaking my brown lentils overnight that it's hard to imagine using them and cooking in 20minutes.
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Hi Sue - red lentils don't need to be pre-soaked before use (which is why they are so useful to have around), but it's a good idea to give them a good rinse under running water first to get rid of accumulated dust and grime, etc.
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Thanks for this recipe, it was absolutely delicious! I used mung dahl or yellow lentils instead of red lentils as I didn't have any red ones so I cooked it a little longer and like you, pureed it, it was so smooth, we loved the texture. Before I pureed it I added a geneours handful of coriander leaves and I really liked plenty of coriander through it. I liked the inclusion of lentils as it makes the soup more substantial and nutrious. Have added lentils to pumpkin soups and made thai sweet potato before but never thought to put the two together! Thanks again!
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Had this tonight and our family is soooo impressed. Love another use for the enormous jar of red curry paste that lurks in my fridge and I was able to use up the last of maddy's Thai Dipping Sauce instead of the lime juice, sugar & fish sauce (all in the dipping sauce!).
Will definitely be making this one again, and again, and again...
;D ;D
Meant to say that I reduced the water to 520g and then added a 270g tin of coconut milk at the end. It was still pretty thick, but we like it like that for a main meal. Makes soup seem more substantial somehow.
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Glad you are all enjoying this one. It's been so hot in Perth that soup is out of the question for me but DH and I were discussing looking forward to winter soups and stews. Love simple foods
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yummy! made it today, didnt have red thai paste but used some nandos moroccan coconut curry sauce that needed using, skipped the fish sauce, and decreased the sugar. thick & yummy (didnt use extra coconut milk)
def a keeper!
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I made this today for us to eat tomorrow. I added some carnation low fat milk and when I tasted it, the result was yummy.
So making JulieO's rolls tomorrow to eat with this soup
Hally
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We had this for lunch today. Very nice. I used Tenina's chicken stock powder in it and thinned it with water and natural yoghurt.
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Just made this soup for dinner and it has to be one of the best soups I have ever made ! Thinned it down a little with water and added
about 1/4 can coconut evaporated milk , some fresh coriander and it was delicious. Everyone loved it .
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have just printed this out - a lovely autmumn-ish Sydney weekend and one's thoughts start to turn towards the warming comforts of soup!! Love the sound of this one! Thank you VHJ!! :-*
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ok im new - what is EVOO?
lol i feel silly asking and im sure it will be obvious when you tell me!
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Yes it will kaysidk, extra virgin olive oil. Welcome to the forum. Why not pop over to the home page and post all about yourself in the Introduce Yourself section so that our members can officially welcome you there.
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ok im new - what is EVOO?
lol i feel silly asking and im sure it will be obvious when you tell me!
Alot of ppl have askedthat question when they first see it so not to worry 😁
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I am making this tonight, just the weather for soup.
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Made this today with a frozen waitrose Thai mix, 1 t Tumeric, 1 t cumin and coriander, and a pinch of chilli powder.
Used 1.5 T creamed coconut and extra water with a squeeze of lime.
2 sweet potatoes, 2 large carrots and a piece of squash.
Very good.
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Made this with pumpkin as I forgot I didn't have any sweet potato......der. Was lovely but a little hot for our tastes. Will reduce curry paste a little next time.
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I made this tonight VHJ, really enjoyed the few spoonfuls I test tasted. Used a whole can of evaporated coconut milk and swapped yellow curry paste for red as that was all I had. Taking some around to Mum so I hope she likes the Thai flavours.
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I am a newbie, what is EVOO?
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It's extra Virgin olive oil, it got me too when I first joined this forum. I thought it was some new ingredient that I had never heard of. Lol
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Love this soup! One of the best in our books! Added just a wee bit of coconut cream at the end as I was a bit heavy handed with the curry paste ...perfect!! :)
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Love this soup! One of the best in our books! Added just a wee bit of coconut cream at the end as I was a bit heavy handed with the curry paste ...perfect!! :)
. . . and I quote myself!! ;D ;D ;D This is just the best soup - love all the flavours - made it yet again tonight but this time with green curry paste as it's all I had.
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I made some red curry paste, so carried on without cleaning the bowl and made this soup. My first taste nearly blew my head off - my curry paste is obviously fiery.
I still had another sweet potato, so I made another batch of the soup without any curry paste this time and mixed the two batches together in a large pot. I used 1 tin of evaporated milk for the two batches and added fish sauce and lime juice (which I think really enhanced the flavours).
I really enjoyed this soup, and even DH who doesn't like sweet potato managed to eat a bowl.
(http://img.tapatalk.com/d/14/06/30/a4epypej.jpg)(http://img.tapatalk.com/d/14/06/30/rejuseny.jpg)
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ES - this has got to be one of my all time favourites! May I ask which recipe you used for your curry paste?
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This is the recipe I used. http://thermomixup.blogspot.com.au/2010/09/red-thai-curry-paste.html (http://thermomixup.blogspot.com.au/2010/09/red-thai-curry-paste.html)
I did use 5 fresh large chilies, and half a dozen dried chillies.
I didn't have any shrimp paste, so I used 3 anchovies instead.
I was going to freeze the paste in tablespoon blobs, but after tasting it, I halved the blobs!
(http://img.tapatalk.com/d/14/06/30/rabaha3e.jpg)
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Thanks for that, ES. I've made a note of that. Love the sound of this recipe. I'll take some time a little later to have a good look at that blog - it looks as though there's some good stuff in there!.
When I saw the number of chillies you put in I thought wow! that's the amount of chilli you'd pack into an incendiary device!! ;D ;D congratulations on the great save you thought up for the soup!! :D
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Good Morning Everyone,
I made this last night for MrsRC2B's dinner. She did all the mundane tasks like getting the ingredients out etc and I did all the prep work and Thermie did the rest! ;D
In my usual RC style I went off piste and amended it slightly by doing the following;
Added slightly more ginger than the recipe suggests.
Added 2 good sized red chillies (de-seeded), although I think it could quite easily handle a couple more again ;D ;D ;D
Added a generous handful of king prawns (raw and uncooked) into the soup right towards the end of cooking.
We used some coconut milk and additional water to loosen the soup as it was pretty thick but that isn't an issue as I like thick soups but last night we just wanted something lighter hence the extra liquids.
MrsRC2B was pretty much silent throughout with the exception of ooohhhhssss and aaaaahhhhsss and I was massively impressed at how nice this was!
As we were eating there was an episode of Jamie's cookery show on, the one about cooking on budgets etc. We worked out (roughly) that the soup probably cost about A$6-8. Mind you that is for the whole Thermomix Jugs worth. MrsRC2B had a big bowl and I had....ermmmmm 2 big bowls (yep pig I know). There is still sufficient left over for the pair of us to have at lunch today. So worst case scenario is we get 5 servings and it cost us the upper limit of A$8 to make, that works out at A$1.6 per serving. I am not normally one to watch the pennies in such a way but I know damn well that to get a soup that was as good as this, where we knew EXACTLY what had gone into it we would be paying considerably more, and wouldn't have had the fun of making it ourselves either!
Anyway - Thank you to the original poster, this was a gem!
TTFN
RC
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Absolutely, machine is paying for itself and we are healthier to boot.
Sounds delicious RC
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Well being soup weather made this soup - absolutely delicious!