Makes about 4 servings.
- 4 oz sugar snap peas
- 3 Tbsp oil (recipe calls for sunflower, I use coconut)
- 1 onion, thinly sliced
- 1 1/2 Tbsp Thai red curry paste
- 4 cups water
- 1 cup red lentils
- 2 stalks lemongrass, trimmed and gently bashed with a rolling pin
- 4 kaffir lime leaves
- 1 cup unsweetened coconut milk
- juice of 1 lime
- 1 1/2 Tbsp soy sauce
- 1/2 tsp salt
- 1/4 cup lightly packed cilantro leaves, coarsely chopped
Cook the sugar snap peas in a small saucepan of boiling water for 90 seconds. Drain, refresh under cold water, then spread out on a clean towel to dry. Cut the sugar snaps diagonally into very thin slices and set aside.
In a large pot, heat oil over low heat. Add onion. Cook, covered and stirring occasionally, until onion is completely soft and sweet (10 to 15 minutes). Stir in curry paste and cook, stirring, for 1 minute
Add water, lentils, lemongrass and lime leaves. Bring to a boil. Reduce heat and simmer, covered, until lentils are completely soft (about 15 minutes). Reheat gently and, once soup is almost boiling, add the sugar snap peas.
Ladle the hot soup into bowls. Add a scattering of cilantro for garnish.