An earthy soup that combines the goodness of Indian and Thai cuisine- perfect for the fall and all under 30 minutes! And a compilation of creative dal recipes by many talented bloggers.
You all know my passion for creating fusion recipes, right? I go nuts thinking of the endless combinations of flavors possible in our global village. My family will happily attest to my nutty behavior 🙂
My hubby was fighting a cold yesterday, so I decided to make soup. He did not care for chicken soup and I was too tired to go grocery shopping. You know where I am going with this, don’t you? 🙂 So, this is the data I had-we both love Thai curries, all I had on hand was dried shitake mushrooms and broccoli and I needed to make a hearty, flavorful soup that was filling.
My solution was to combine the quick cooking, protein rich, masoor dal with the earthy, deep flavored mushrooms and the bold Thai curry flavors. The tender crisp broccoli florets added the crunch and so was born the Indo Thai red curry soup! The key is to whisk the masoor dal after it is cooked so it blends in well. Now that I know that this soup hit a home run, I have so many combinations to try! I already got some sweet potatoes. They combine so well with the masoor dal….yum yum.
But first, let me get to this under 30 minute recipe.
Indo Thai Curry Soup
- 1 teaspoon coconut oil
- ½ cup masoor dal/ red lentils, washed and drained
- ½ teaspoon turmeric powder
- 5 cups hot water, divided
- 6 dried shitake mushrooms, washed and soaked in hot water
- 1 teaspoon Trader Joe’s Thai dry chili paste (medium spicy)
- 1 ½ teaspoon store bought Thai red curry paste
- 1 teaspoon fish sauce
- 1 ½ tablespoon jaggery powder
- Zest and juice of 1 lime
- Salt to taste
- 2 cups bite sized broccoli florets
- 1 ¼ cups coconut milk
To make the Indo Thai Curry Soup-
- Heat the oil in a pan over medium heat. Add the masoor dal and roast it for about 1 minute, taking care not to burn it. Add the turmeric powder and roast if for another minute or so.
- Add 2 cups of the hot water and stir. When it comes to a boil, lower heat slightly, cover and cook the dal, until it is cooked and mushy, about 10 to 12 minutes.
- Meanwhile, strain the soaking liquid of the mushrooms and keep aside. Remove the tough stems of the mushrooms and chop the mushrooms in bite size pieces.
- Uncover and whisk the dal with a wire whisk until blended. Increase heat to medium high, add the 3 cups of water, the mushroom soaking liquid and the chopped mushrooms. Stir well.
- Add the dry chili paste, red curry paste, fish sauce, jaggery powder lime zest and salt. Let it cook for about 5 to 6 minutes.
- Add the broccoli florets and cook until they are tender crisp- 1 minute or so.
- Add the coconut milk and let the soup simmer on low for about a minute. Add the lime juice and serve the hearty, delicious soup!
Since dal is a good vegetarian option for protein, I find creative ways of incorporating it as part of our healthy diet, in appetizers, soups, salads, rotis, chutneys and the heirloom recipe for Munganey which is a dessert.
Last week I did a compilation of more or less traditional dal recipes from all regions of India. I am honored that so many talented bloggers responded to my request to send in their favorite dal recipes. So I decided to do a part 2 of the compilation with some unique recipes. Here are their amazing recipes-
And for dessert,