Red Curry Lentil Soup

with Chicken and Coconut
The perfect mix of creamy and crunchy!
Cooking time: 30 min
Cals 784 · Prot 62 · Carbs 50 · Fat 38
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Chicken breast
400 Grams
Coconut flakes
10 Grams
Olive oil
1 Tbsp
0.5 Tsp
Black pepper
0.5 Tsp


Red lentils
80 Grams
Tomato passata
200 Grams
Coconut milk
200 ML
600 ML
Chicken stock cube
1 Piece
Red curry paste
20 Grams
Brown sugar
5 Grams
0.5 Tsp
Black pepper
0.5 Tsp

To serve

Natural yogurt
170 Grams
Fresh coriander
15 Grams


1 Simmer
Add the lentils, tomato passata, coconut milk, measured water, stock cube, curry paste, brown sugar and a pinch of salt and pepper to a pot. Bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and simmer for 25 min. 
2 Toast coconut
Meanwhile, toast the coconut flakes in a hot, dry pan for 2 min or until starting to brown. Transfer the toasted flakes to a plate. Reserve the pan.
3 Fry chicken
Slice the chicken breasts into bite-size pieces. Return the pan over a medium-high heat with a drizzle of olive oil. Once hot, add the chicken and cook for 5-6 min until golden and cooked through. Season with salt and pepper
4 Blend soup
Once the lentils are soft, puree the soup in a food processor or with a hand-held blender until smooth. Check the seasoning.
5 Serve
Pick the coriander leaves. Divide the soup among bowls and top with the chicken slices and toasted coconut flakes. Serve with a dollop of yogurt and top with the coriander leaves.
Tips for fussy eaters
Prepare two batches of the soup, leaving the spicy red curry paste out of one of them.
Pro tip
No blender or food processor? Just leave it chunky!

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