The lemongrass really shines in this soup, only possible thanks to the low and slow cooking, extracting every last bit of flavour! The red lentils offer great body, while the curry paste packs a punch. The lime juice added at the end freshens the whole dish up, while the tamari offers umami saltiness. It’s an incredibly flavoursome and well-balanced dish, especially given the relatively short ingredient list! This recipe is one of my favourites for filling up the freezer – make it when you’ve got a bit of time so later you can enjoy delicious homemade meals at a moment’s notice.
Serves 6
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free (option)
Ingredients
Red curry paste
Water
Coconut cream
Chicken-style stock cubes or Faux-chicken stock powder
Lemongrass stalks
Kaffir lime leaves
Limes
Tamari
Method
This recipe can be found on page 77 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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