For the soup:

To serve:

  • King Oyster Mushrooms 200.0 g

A simple twist on a Southern Indian classic soup. By shredding the mushrooms and adding to the soup towards the end of the cooking process, adds a "cooked chicken" texture.



  1. For the soup:

    • Soak the lentils in cold water for 2 hours.
    • Peel and dice the onion and carrots.
    • Heat half the oil in a saucepan then add the vegetables and sweat for 4 minutes.
    • Add the soaked lentils then add the KNORR Pataks Balti Paste and cook for 2 minutes.
    • Pour in a little water and allow the spices to cook out then add the KNORR Vegetable Bouillon, Coconut milk and water.
    • Bring the soup to the boil and cook for 20 minutes or until the lentils are soft then remove from the heat.
    • Pour the soup into a blender and blitz until smooth.
    • Return the soup to the heat and add the wild rice.
    • Simmer until the rice is cooked.
    • Blend the remaining oil with the coriander the strain into a squeezy bottle.
  2. To serve:

    • Shred the mushrooms to look like “pulled chicken”
    • Add to the soup and cook for 1 minute then remove from the heat.
    • Pour into a serving bowl then drizzle over the coriander oil.