In my large repertoire of soups there are several that I return to time and again. Heading the list is this sublime, exotic tasting soup. It is not complicated to prepare but has such outstanding addictive flavours and textures it is a wonderful dish to serve to family and friends. The title tells it all. Red curry paste and turmeric combine to give it exceptional flavour. The red lentils cook away to thicken the soup to an almost stew-like consistency. You can prepare it several hours ahead by refrigerating the soup after you have simmered the vegetables in the chicken stock. Then about half an hour before serving reheating the soup and adding the chicken and sweet potatoes. We know dishes like this taste even better for the resting time.
Tasting is important when you are cooking. Not just at the end of the preparation of a dish but also while you are cooking it. When I suggest two to four teaspoons of red curry paste, for example, start with the lesser amount then taste to check the flavour. Salt is an ingredient in a recipe. It should be added while you cook, not at the end. Again it is all about tasting, tasting, tasting. I keep a container of oversized soup spoons by the stove. You need to taste a generous amount of what you are cooking.
Like most recipes you cook over and over again improvements in ingredients and methods change a little. I have made this soup/stew for you before but this is the updated recipe for RED CURRY CHICKEN SOUP WITH LENTILS AND TURMERIC.