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laine's amazing thai curry soup

Ganieda avatar
Recipe by
Karen Feinen
@Ganieda
Rochester, NY

My friend, Laine's amazing curry soup recipe, with a little of my own tweaking.

yield 8 - 12
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For laine's amazing thai curry soup

  • 2 jar
    thai curry paste (red or green) 4 oz. each
  • 2 Tbsp
    butter or coconut oil
  • 2 bunch
    green onions, chopped
  • as many hot peppers as you want or can stand
  • 3 lg
    carrots, sliced
  • 4 -6 md
    sweet potatoes, cut into 1" cubes
  • 1/2 - 1 c
    raisins (preferably golden, but any will do)
  • 2 Tbsp
    (or more) grated ginger
  • 2 can
    tomato paste, 6 oz. each
  • 2 can
    coconut milk, 13.5 oz each
  • 2 1/2 c
    split peas, rinsed well
  • 2 1/2 c
    red lentils, rinsed well

How To Make laine's amazing thai curry soup

  • 1
    In a small pan over medium heat, warm curry paste, stirring until it becomes aromatic, about 2-5 minutes. Remove from heat. Cover and set aside.
  • 2
    Heat butter or oil over medium in a large, deep skillet. Saute green onions and hot peppers for about 2 -5 minutes.
  • 3
    Add carrots and sweet potatoes and cook until potatoes are just tender about 10 minutes.
  • 4
    Add raisins and ginger and saute for about another minute.
  • 5
    Add tomato paste and curry paste and stir until combined. Remove from heat and set aside.
  • 6
    Place split peas in a large pot and add enough water to cover. Bring to a boil. Stir vegetable and curry mixture into the pot with the split peas. Add coconut milk and return to a boil. Reduce heat to simmer and cook, uncovered, for about 1 hour.
  • 7
    After one hour, add lentils and cook at least another 30 minutes to an hour more until split peas and lentils are very tender and falling apart.
  • 8
    Serve as is, topped with added hot peppers and green onions if you like, or may be served over Jasmine rice.
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