Nga Nguyen

Thai lentil soup with chili-infused oil

10-year-old: Mom, he gives me a stinky face!

13-year-old| Not true, mom. I gave her my normal look.

10-year-old: That’s exactly what I meant.

13-year-old: 😤😤😡

Thai lentil soup with chili-infused oil

(Adapted from Ottolenghi’s Plenty More)

Serves 10 (as appetizers)

INGREDIENTS

For the soup:

  • 3 tbsp sunflower oil
  • 2 large onions, peeled and chopped
  • 1 tbsp Sriracha
  • 1 garlic clove, minced
  • 1 piece fresh ginger (½ inch), minced
  • 3 lemongrass stalks, gently smashed
  • 6 fresh kaffir lime leaves
  • 500g red lentils
  • 250g coconut cream (solid part only)
  • 1 lime, juice and zest
  • 3 tbsp soy sauce
  • 1 tsp salt, to taste

For the toppings:

  • 250g sugar snap peas or green beans, blanched and thinly sliced
  • Fresh coriander leaves, chopped

For the chili-infused oil:

  • 200ml canola oil
  • 2 shallots, peeled and sliced
  • 2 garlic cloves, peeled and roughly chopped
  • 1 piece fresh ginger (½ inch), peeled and roughly chopped
  • ½ fresh chili
  • 1 star anise
  • 2 tsp curry powder
  • 1 tsp tomato paste
  • Zest of 1 lemon

INSTRUCTIONS

Part 1: Chili-Infused Oil (Can be made 1–2 days ahead — the flavor deepens over time.)

  1. In a small saucepan, heat 2 tbsp of the canola oil over medium heat. Add the shallots, garlic, ginger, chili, star anise, and curry powder. Fry over low heat for 5 minutes until softened and fragrant.
  2. Stir in the tomato paste and cook gently for 2 minutes.
  3. Pour in the remaining canola oil and add the lemon zest. Simmer gently for 30 minutes, then remove from heat and leave to cool.
  4. Strain through a fine sieve and discard the solids. Store in an airtight container at room temperature until ready to serve.

Part 2: The Soup

  1. In a large pot, heat the sunflower oil over medium heat. Add the onions, cover, and cook for about 10 minutes, stirring occasionally, until soft and translucent.
  2. Stir in the Sriracha, garlic, and ginger. Cook for 1 minute until fragrant.
  3. Add the lemongrass, lime leaves, red lentils, and 1 litre of water. Bring to a boil, then reduce the heat and simmer for 15 minutes until the lentils are completely tender.
  4. Remove and discard the lemongrass stalks and lime leaves. Use a hand blender to blitz the soup until completely smooth.
  5. Stir in the coconut cream, lime juice and zest, soy sauce, and salt. Return to the stove and reheat over medium heat.
  6. Ladle into bowls. Top with the blanched sugar snaps and a scattering of coriander. Finish with a generous drizzle of chili-infused oil.