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Curry soup

A warming winter soup is the best way to use yummy leftover curry.

500 ml leftover thai green vegetable curry
500 ml vegetable stock
400 ml tin coconut milk
125 ml red lentils
1 red onion, chopped
2 tbsp olive oil / peanut oil
2 tbsp black mustard seeds
2 tbsp dried coriander
Red chilli, to taste

1. Bring leftover curry, stock, coconut milk and lentils to a simmer. Cook for 20–30 minutes, until lentils are soft, adding more stock if necessary. Season.
2. Fry red onion in oil until soft. Add mustard seeds, coriander and chilli.
3. Serve the soup topped with spicy onions.

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