Mark's Leeky Lentil Tom Kha

[mek42]

Ingredients:

List A:

1 cup dry lentils
1 cup rice
6 cups water
3 cups chicken stock*
1 leek
400 mL coconut milk
1 small yellow onion
2 tablespoons red curry paste
3 tablespoons fish sauce**
4 large carrots
2 fist size (large) potatoes (maybe 3 medium potatoes)
1 tablespoon lime juice
2 tablespoons Sriracha Hot Chili Sauce

List B:

2 bell peppers
1/2 lb mushrooms
1/2 cup fresh cilantro

* use vegetable stock for vegan
** use soy sauce for vegan

Directions:

Chop all vegetables to your preferred soup size. Carrots were peeled, potatoes weren't. In future we may not peel the carrots, but they were starting to sprout.

Mix everything*** from list A well under medium heat for 10 minutes. Then increase to medium-high heat to being to a boil, then return to medium heat so that the total cooking time is 30 minutes (an additional 20 minutes). Then add list B. Add spices (or use less in the beginning) to taste. Reduce to medium-low heat for 15 minutes stirring well (or until lentils and rice are fully cooked). Add a little more lime juice for flavor right before serving. Makes ~8 servings.

*** Mix curry paste thoroughly - helpful to mix it in to liquids before adding chopped vegetables to pot - heat not needed until vegetables added.

[ladykemma2]

i have everything but the red curry paste. where do you get that?

[mek42]

I just got some at the not-so-local big grocery store in the nearby small city. We got the kind that comes in a screw top container for easy future use. I plan to save the screw container once we use it up, though, as the Asian market in the same city sells red curry paste in small cans that I think are more flavorful and spicier for maybe cheaper, but we don't use a whole can at once.

This time around I used Thai Kitchen brand.

[mek42]

The soup recipe section has been fixed, so I added this recipe there. Mods, please feel free to merge the comments here to there instead.