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“This is a hearty, somewhat spicy soup. We like it a lot and I am writing it down after receiving a copy from my friend. Soup can be frozen before adding coconut milk, lemon juice and coriander.”
READY IN:
1hr 45mins
SERVES:
6-8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oil in large pan and add onions, garlic, ginger and green curry paste.
  2. Cook stirring until onion is soft.
  3. Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
  4. Simmer, covered about 30 mins or until potatoes are tender.
  5. Discard cinnamon quill.
  6. Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
  7. Process 1/2 the lentil mixture until smooth,.
  8. return to pan with remaining lentil mixture and chicken.
  9. Simmer uncovered until chicken is tender.
  10. Vitamize the soup - but not to smooth.
  11. Finally before serving add coconut milk, coriander and lemon juice.

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