Easy Thai Red Lentil Soup

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Ingredients

2 tbsp virgin coconut oil ((unrefined), or any other coconut or plain oil (Note 1))
1/2 cup Thai red curry paste (for medium spiciness, 1 whole can of my favourite Maesri! (Note 2), or 3 - 4 tbsp for mild)
1 tbsp finely grated garlic ((~3 big cloves))
1 tbsp finely grated ginger ((~2cm/0.8" piece))
1 1/2 cups dried split red lentils ((or whole, green or yellow lentils - whole will take longer to cook, Note 3))
600g / 1.2 lb butternut pumpkin (optional)
400ml/ 14 oz can coconut cream (, full fat (Note 5))
2 cups vegetable stock (, low sodium (if using homemade, add 1/2 tsp salt))
2 1/2 cups water
2 tsp fish sauce ((better) or 3 tsp soy sauce (for vegetarian))
1 tightly packed cup baby spinach (- or kale leaves, leafy part of Asian greens, or stir in a bit of frozen spinach)
2 - 3 tbsp milk (, for thinning coconut cream to use for bowl drizzling)
Lime wedges ((must!) - if you don't have, stir in 1 tbsp rice vinegar while simmering soup)
2 tbsp roughly chopped coriander / cilantro leaves ((highly recommended))
Red cayenne pepper (large red chilli) (, finely sliced (optional))
Roti (best!), or naan, flatbread or even crusty bread - (something for dunking! (Note 6))

As published by RecipeTin Eats.

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