Thai Green Curry Soup by Planthooduk

Ingredients

• 1 medium eggplant, cut into 1-inch cubes
• 1 medium sweet potato, peeled and cut into 1-inch cubes
• 2 tbsp olive oil
• 1 tsp salt, divided
• 1 cup dry beluga lentils, rinsed
• 1 tbsp coconut oil
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp lemongrass paste or 1 stalk lemongrass, finely minced
• 1 tbsp galangal paste or 1 tsp ground galangal
• 2 to 3 tbsp Thai green curry paste
• 1 tsp ground coriander
• 1/2 tsp ground cumin
• 1 can (13.5 oz / 400 ml) coconut milk
• 3 cups vegetable stock
• 1 cup water
• 2 kaffir lime leaves
• 1 tbsp soy sauce or tamari
• 1 tbsp lime juice, plus more to taste
• 1/2 cup fresh basil leaves, torn
• 2 tbsp chopped cilantro, optional

Instructions

1. Preheat the oven to 425°F (220°C) and toss the aubergine and sweet potato with olive oil and half the salt.
2. Roast the vegetables for 25 to 30 minutes, turning once halfway through, until browned and tender at the edges.
3. Meanwhile, simmer the rinsed beluga lentils in 3 cups of water for 20 to 25 minutes until just tender, then drain if needed.
4. Heat the coconut oil in a large pot over medium heat, then cook the onion for 4 to 5 minutes until soft.
5. Add the garlic, ginger, lemongrass, galangal, curry paste, coriander, and cumin, and cook for 1 minute until fragrant.
6. Pour in the coconut milk, vegetable stock, kaffir lime leaves, soy sauce, and remaining salt, then bring to a gentle simmer for 10 minutes.
7. Stir in the cooked lentils and roasted vegetables, then simmer for 5 minutes until the soup is hot and slightly thickened.
8. Finish with lime juice and basil, then taste and adjust with more salt or lime until bright and balanced.