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Thai sweet potato and lentil soup

Ingredients

  • Canola oil cooking spray
  • 1 medium brown onion, finely chopped
  • 3cm piece fresh ginger, peeled, finely grated
  • 1 tablespoon Thai red curry paste
  • 750g orange sweet potato, peeled, diced
  • 3/4 cup red lentils, rinsed
  • 3 cups Campbell's Real Stock Vegetable Salt Reduced
  • 1 tablespoon lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • Fresh coriander leaves, to serve

Method

  • Step 1 - Spray a large, heavy-based saucepan with oil. Heat over medium-low heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add ginger and curry paste. Cook, stirring, for 1 minute or until fragrant.
  • Step 2 - Add sweet potato, lentils, stock and 2 cups cold water. Bring to the boil. Reduce heat to low. Simmer, partially covered, for 15 to 20 minutes or until potato and lentils are soft. Set aside for 5 minutes to cool. Process until smooth.
  • Step 3 - Return mixture to pan over low heat. Add lime juice, fish sauce and sugar. Cook, stirring, for 5 minutes or until heated through. Serve topped with coriander.

Recipe Ingredient

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