- 1/2 tsp each Fennel, cumin and coriander seeds
- 3 tbsp Oil
- 1 Leek, thinly sliced
- 2 Carrots, grated
- 2 Red onions, thinly sliced
- 2 Bay leaves
- 6 Cloves garlic, finely chopped
- 1 Red or green chilli, sliced
- 1 tbsp Chopped ginger
- 1 x 400g Can coconut milk
- 200g Red lentils
- 2 Chicken breast fillets, cubed
- Fresh mint
- 2 tbsp Fish sauce
- Fresh coriander
- Juice of 2 limes
Dry roast seeds and crush lightly.
Heat the oil in a large pan and add the leek, carrots, onion, bay leaves, 4 of the cloves of garlic, chilli, ginger and the spices. Cook over medium heat for 5 mins.
Add the coconut milk then 4 cans of water and add the lentils and bring to the boil. Simmer uncover for 20 mins.
Place the chicken, remaining garlic, mint and 2 tsp fish sauce and a quarter of the coriander in a food processor. Whizz until finely minced then chill for 10-15 mins. Roll into 30 small balls.
Add these to the soup, season with more fish sauce if necessary, and lime juice and simmer for 10 mins. Stir in remaining coriander and serve.