Description
A deeply flavorful and hearty soup featuring tender, smoky ham hock and red lentils, simmered with aromatic lemongrass, kaffir lime, and coconut.
Ingredients
Units
Scale
- 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
Instructions
- 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.
- Add the kaffir lime leaves, chilli, lemongrass stalk, and ground spices (ginger, cumin, cardamom, coriander). Stir for about 1 minute until fragrant.
- 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.
- 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.
- 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.
- 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