Lentil Coconut and Ham Hock Soup

Ham hock soup is cold-weather food. You know this going in. A smoked hock simmers for hours, gives everything it’s got to the broth, and the meat falls off the bone in shreds. That’s the base. What this recipe does differently is bring in lemongrass, kaffir lime, and a full teaspoon each of ginger, cumin, cardamom, and coriander. The result is not fusion in the bad sense; it’s a soup that knows what it is. Red lentils go in after the hock has had time to work and they dissolve into the broth, thickening it without any effort on your part. Finishing with shredded coconut and fresh lime gives it brightness that keeps a very rich soup from feeling heavy.

How to Make Lentil Coconut and Ham Hock Soup

Let the hock go slow

A smoked ham hock needs at least 90 minutes of simmering before the meat loosens properly. Low and slow, not a rolling boil. Remove it when done, pull the meat off the bone, discard skin and fat, return the meat to the pot.

The aromatics

Bruise the lemongrass stalk hard with the back of a knife before it goes in. Kaffir lime leaves go in whole and you pull them out at the end. The chili heat is background noise here, not the main event; remove seeds if you want it mild.

Lentils and coconut

Red lentils go in after the hock comes out, usually in the last 25 minutes. They collapse quickly and thicken the broth. Add shredded coconut in the final five minutes so it softens but keeps some texture. Finish with lime juice at the table, not in the pot.

Lentil, Coconut and Ham Hock Soup

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• Author: Martyna Candrick
• Total Time: 180 minutes
• Yield: 12 servings 1x
• Diet: Omnivore

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Description

A deeply flavorful and hearty soup featuring tender, smoky ham hock and red lentils, simmered with aromatic lemongrass, kaffir lime, and coconut.

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Ingredients

Units USM Scale 1x2x3x

• 3 tablespoons (44ml) coconut oil
• 1 leek (sliced thinly)
• 1 large carrot (cut into chunks)
• 2 celery sticks (15cm/6 inches,sliced roughly)
• 4 fresh kaffir lime leaves
• 1 red long chilli (seeds removed)
• 1 stalk lemongrass (bruised with the back of a knife)
• 1 teaspoon (5ml) each ground ginger,cumin,cardamom,coriander
• 1 to 1.5 kg (2.2 to 3.3 lb) smoked free-range ham hock with some meat on it (leftover leg ham bone - see note)
• 3.5 litres (14.8 cups) of filtered water
• 1 stock cube
• 2.5 cups (591ml) red dried lentils
• 1 teaspoon (5ml) black sesame seeds
• 1/4 cup (59ml) shredded coconut

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Instructions

1. Heat the coconut oil in a large, heavy-bottomed pot over medium heat. Add the leek, carrot, and celery and cook for 5 to 6 minutes, stirring occasionally, until softened.
2. Add the kaffir lime leaves, chilli, lemongrass stalk, and ground spices (ginger, cumin, cardamom, coriander). Stir for about 1 minute until fragrant.
3. Place the ham hock in the pot and pour in the filtered water. Add the stock cube. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 2 to 2 1/2 hours, until the meat pulls easily from the bone.
4. Remove the ham hock from the pot. Shred the meat off the bone, discarding fat and skin. Remove and discard the lemongrass stalk and lime leaves.
5. Add the red lentils to the pot and simmer uncovered for 15 to 20 minutes until the lentils have broken down and the soup is thick. Return the shredded ham to the pot, stir through, and season with salt as needed.
6. Ladle into bowls and top with black sesame seeds and shredded coconut.

Notes

• Browning the leek, carrot, and celery sticks for a minute before adding the remaining coconut oil, kaffir lime leaves, chili, lemongrass, and spices will ensure the leek becomes translucent and the spices become fragrant.
• Cook the ham hock with water and stock cube for 2 hours to infuse the stock and ensure the ham hock is tender and falling off the bone for easy removal.
• Stir the lentils occasionally while they cook for 30-45 minutes to prevent them from sticking to the bottom of the pot and burning.

• Prep Time: 15 minutes
• Cook Time: 165 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Fusion

Nutrition

• Serving Size: 350ml
• Calories: 250
• Sugar: 2
• Sodium: 900
• Fat: 8
• Saturated Fat: 5
• Unsaturated Fat: 3
• Carbohydrates: 27
• Fiber: 15
• Protein: 17
• Cholesterol: 40

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