This soup is a base of chicken bone broth and vegetable broth, coconut milk, red lentils, then added red and yellow bell peppers, yellow onion, sweet potato, carrots, mushrooms, lemongrass, turmeric, ginger, coriander, and garlic all sautéed in olive oil and butter, deglazed with white wine then added to the stock. Then added lime zest and juice, fish sauce, passion fruit vinegar, fresh spinach, and fresh cilantro and let it simmer for almost an hour.
I made it up. But basically throw 4 cups of bone broth and two cups of vegetable broth in a pot with a cup of red lentils and start to simmer. While that’s going sautée onions, peppers, carrots, sweet potatoes, chopped lemongrass, and mushrooms in butter and olive oil. Then add some garlic and about a tablespoon each of the three spices (ginger, turmeric, coriander) to bloom with the garlic and get fragrant. Then I deglazed the pan with some white wine. After about 15 minutes of this I added the sautée pan contents to the cooking broth and let it simmer more. Added in a few dashes of the passion fruit vinegar and fish sauce as well as a bunch of raw spinach. Stirred it real good and let simmer for another hour. Finished with 2 limes (juice and zest) and chopped fresh cilantro
