Sri Lankan Soup

By Rachel Davies

The biggest joy of visiting a country, for me at least, is the food.

Before our honeymoon in Sri Lanka, I’d watched Rick Stein bounding around, enthusiastically tasting Sri Lankan food with a big smile on his face, and I couldn’t wait to eat everything. Once there, the rich subtleties of the delicious food really blew me away.

After two weeks of indulging, eating, sleeping and sunbathing away our wedding stress, I wanted to learn the secrets of Sri Lankan cuisine. Then unexpectedly I got my chance.

Arriving at a guesthouse on a tea plantation near Nuwarya Eliya, we were ready for lunch. After hearing the extensive menu, it became clear that the chef wasn’t there. He’d gone to the town and wouldn’t be back for a few hours. And the manager had no idea how to cook our orders. What to do?

When my new husband offered me in the chef’s place, the manager looked relieved. And that’s how I found myself bustling around the kitchen while the hotel manager handed me utensils, ingredients, and freshly picked herbs from the garden. It was great. I was so happy to be back in the kitchen!

We were less pleased when we got the large bill for lunch on the final day. The ingredients had been cheap, and labour was, well, me. But in exchange for my ‘assistance’, the chef offered to teach me Sri Lankan cooking on our two remaining nights.

Sri Lankan curry, or Rice and Curry as the meal is referred to, always includes a balanced meal of lentil daal, a mild coconut curry, a hot red curry, a salad with onions, vegetables and lime juice, a tempered curry, plain rice and popadoms.

The flavours are simple, but delicately spiced and delicious.

The soup we made together on the second night showcases Sri Lankan flavours, with the lime, coconut and spices tasting tropical no matter where in the world you are. I was surprised that in the land of coconuts, the chef used powdered coconut, whisked with some water, instead of fresh or canned coconut milk in both the soup and the curries. I have tracked some down from the supermarket in Chinatown, but you can also use a can of coconut milk, or fresh if you are lucky enough to have them!

Sri Lankan Soup

Serves 4

Ingredients

1 onion, diced

2 carrots, diced

2 tablespoons olive oil

3 garlic cloves, sliced

Around 10 curry leaves

1 teaspoon turmeric

1 teaspoon ground cumin

2 litres vegetable stock

125g red lentils, washed

Juice of 2 limes

4 tablespoons of powdered coconut

1-2 teaspoons sea salt crystals

¼ teaspoon ground pepper

Method

Heat the oil in a large pan over a medium heat, and sauté the onion and carrot until soft, stirring occasionally. Add the garlic, and sauté for a few minutes. Then add the curry leaves and spices, and stir for a few more minutes, making sure not to burn the spices.

Then add the stock and lentils, bring to the boil and simmer until the lentils are soft, approximately 20-30 minutes. Skim off any foam that rises to the surface.

Season with the lime juice, coconut powder whisked with a little water, salt and pepper. Simmer very gently, taste, and adjust the seasoning.

Notes:

Curry add a distinctive flavour to soups and curries. They can be omitted, but will be missed!

Coconut powder and curry leaves can be found in Asian supermarkets. I get my powdered coconut and curry leaves from New Loon Moon, 9a Gerrard Street, London W1D 5PN

You might also like:

Quick and easy Salmon and Mango Chutney

Tasty Spaghetti Aglio Olio e Peperoncino

Quinoa Spiced Stuffed Peppers

Or sign up for one of Rachel’s cookery classes for plenty more delicious dishes.