turmeric and ginger coconut soup with lentils
During my maternity leave, I found that I was hungry for snacks all day long. By the time I got to dinnertime, I needed to eat something light and healthy to balance out all the chips and other snack food I had consumed! This soup broth is very flavorful but not overly heavy or creamy. The green lentils provide a punch of healthy protein and fall apart into the golden broth. You can feel good eating multiple servings of this over a few days. It pairs well with a crisp beer or a bright white wine.
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Fresh turmeric (2 pieces, peeled and grated)
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Fresh ginger (1 2-inch piece, peeled and grated)
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Fresh garlic cloves (4 cloves, minced)
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Scallions (1 bunch, sliced with white and green parts separated)
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Olive oil (3 tablespoons)
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Chicken broth (6 cups)
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Coconut milk (1 can)
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Green lentils (1 cup, dried and rinsed)
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Bok choy (2 medium bulbs, leaves washed and separated)
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Mung bean sprouts (2 cups)
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Lime juice (2 tablespoons)
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Salt (1 and 1/2 teaspoons)
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Sriracha sauce, for flavor
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In a large Dutch oven over medium heat, combine the grated turmeric, ginger, minced garlic cloves, white scallion pieces, and the olive oil. Using a wooden spoon, stir until the ingredients are a golden color and very fragrant.
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Deglaze the pot by adding the chicken broth and coconut milk. Bring the broth up to a low boil, and then reduce the heat to a simmer and cover. Let the broth cook for approximately 20 minutes to become highly flavorful.
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Turn the heat off and strain the broth into another temporary pot through a fine mesh sieve such as a chinois. Return the strained broth to the Dutch oven on the stove.
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Add the green lentils to the broth and bring the heat up to medium. Cook for approximately 20 minutes, or until the lentils are soft and cooked through.
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Once the lentils have finished cooking, reduce heat to low and add the bok choy, bean sprouts and lime juice. The vegetables will cook fairly quickly, within 5 minutes, so keep an eye on the soup to avoid the greens getting mushy and discolored before serving.
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Taste the broth to assess need for salt. Add up to 1 and 1/2 teaspoons of salt, depending on your preference. Serve with Sriracha hot sauce and the green scallion slices for garnish.