Dry fry the coriander and cumin seeds in a medium sized pot for a few minutes. Once they start releasing their aroma take them off the heat.
When cooled, crush them with a mortar and pestle and set aside.
Finely chop the onions, garlic, ginger, chilli and most of the fresh coriander (all separately), leaving out a few sprigs of the coriander for garnish.
Grate the zest off the limes and set aside. Then halve the limes so they are ready to squeeze into the soup.
Using the same pot as you fried the cumin and coriander seeds in, fry the chopped onions in the olive oil and after a few minutes add the garlic, ginger, chilli (including seeds) and fresh coriander.
Continue frying for a few minutes and add the crushed cumin and coriander seeds, turmeric powder and the green curry paste. If the base of the pot starts to stick, add the juice of one lime and reduce heat.
Strain the lentils, chickpeas and corn and add to the pot, together with the chicken stock.
Stir, put the lid on and increase to medium heat.
Once simmering, add the lime zest and remaining juice of the limes as well as the coconut cream (to get all the cream out of the tin fill a third to half of the empty tin with water and stir, adding this to the pot as well).
Add a few pinches of salt.
Stir and reduce heat, leaving the pot with the lid on for another 7-8 minutes.
Remove from heat and blend half the mixture, leaving a thick and chunky soup.
Garnish with a few coriander leaves and serve with fresh, warm bread.
Reprinted with permission of Chef Dom
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