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Aromatic Thai Green Curry Soup With Beluga Lentils, Tender Aubergine, Sweet Potato, Basil & Lime

Aromatic Thai Green Curry Soup With Beluga Lentils, Tender Aubergine, Sweet Potato, Basil & Lime

Our super green Thai curry soup is infused with punchy aromatic flavours like kaffir lime leaves, lemongrass, galangal and garlic with a few subtle spices, all simmered in decadent coconut milk and finished with fresh basil. At home you'll fill it with roasted aubergine and sweet potato which are both full of vitamins B, C and antioxidants. We've also swapped rice for tender beluga lentils which is great for your gut and is high in protein.

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Cooking instructions

Before you start, take out all the ingredients for this recipe (see picture above) and rinse any raw grains, herbs or vegetables.

STEP 1

Preheat your oven to 220°C / 200°C fan and take out a large roasting tray, and a large saucepan.

STEP 2

Dice the sweet potato and aubergine into 1.5cm cubes. Add the sweet potato to one side of your roasting tray and the aubergine to the other. Drizzle generously with olive oil, season with salt and pepper and roast until tender, around 20-30 minutes.

STEP 3

Once there's 5 minutes left on the vegetables, add the green curry soup to your saucepan. Bring to a gentle simmer and cook for a further 2-3 minutes or until piping hot. 

Meanwhile drain and rinse the lentils well. Roll up the basil leaves with your hands and finely slice them. Set aside a quarter of the basil leaves for a garnish. 

Add the drained lentils and the remaining three quarters of basil to the soup and cook for a further 2 minutes. Remove from the heat, squeeze in half of the lime and season to taste with salt.

STEP 4

To serve, divide the thai green curry soup and lentils between serving bowls, arrange the sweet potato and aubergine around the bowl and garnish with the remaining basil leaves. Squeeze over the remaining lime and enjoy!