Yeotown LifeCooking

Yeotown’s Famous Thai Coconut & Lentil Soup

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The name really does say it all! Always a guest favourite, its probably the most talked about soup during the programme. Yeotown’s brilliant chef Julia will guide you step by step to help you make your own version at home.

Serves: 6/8
Equipment Needed: Stick Blender
1 x cup Red Lentils
2 x cup Cold Water
1 x tin Coconut Milk
Juice of half a Lime
1 dsp Tamari
1 tsp Mild Chilli Powder
½ Red Pepper & ½ Yellow Pepper, cut into thin strips
½ Red Onion, finely chopped
6 – 8 Spring Onions, topped, tailed and sliced on the diagonal
1 inch Root Ginger cut into thin matchsticks
3 cloves Garlic thinly sliced
1 x Chilli, seeds removed and finely chopped (to taste)
Handful roughly chopped fresh Coriander

For the Thai stock:
1 x pan cold water (2L)
2 x Celery Sticks, roughly chopped
3 x Carrots, topped, tailed and roughly chopped
1 x White Onion, peeled and roughly chopped
2 x Lemongrass stalks roughly chopped
Zest of half a Lime
1 inch Root Ginger, peeled and chopped
5 cloves Garlic, chopped
Red Chilli to taste, finely chopped

Why We Love Coconut… improves your heart health and reduces sweet cravings, all while giving you an energy boost. Coconut oil helps fight tooth decay and can be used on your skin. A real all-rounder!

Julia Waghorn

About Julia Waghorn

At 6 years old Julia won a school prize and asked for a recipe book and by 10 years old she wanted to be a cook; so Julia’s interest in food goes back a very long way. In a time when British food had an appalling reputation, cooking for a living was only done by people who couldn’t do anything else, Julia went to catering college to study hotel management but as soon as she could, she got back into the kitchen. Julia went to Ullapool on the west coast of Scotland for a holiday job and stayed 9 years working in various hotels, enjoying the great outdoors and cooking with the superb fresh produce available. She went on to spent some time in London where she owned a Deli and wholesale organic bakery. The business evolved into function catering and working as a private chef including 2 years cooking for a vegan. Julia has always been interested in accommodating special diets in a way that allows everyone at the table to eat the same food. Julia then came to Devon in 2002 to run a B&B but got found out and ended up doing cooking for various enterprises and events and joined the team at Yeotown in 2010. She now lives on the coast at Lee with her husband Peter and lunatic Jack Russell, Millie, and apart from the inevitable cooking her interests are gardening, reading, upholstery and putting her crumbling Georgian house back together.

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