Green curry soup (4p)

This soup is a little hot but very warming, great for autumn days.

1 piece fresh ginger

1 red onion

2 spring onions

5 tea spoons green curry paste

2 cans coconut milk

2 dl red lentils

2 stems celery

1 chili

1 cucumber

1 lime

Chop the red onion and the spring onions. Fry in some oil with the curry paste. Grate the ginger and add to the pot. Chop chili. Pour in coconut milk and lentils together with the chili. Boil for 10 - 15 minutes. Mean while cut the cucumber in sticks and slice the celery. Make wedges of the lime. Fry the cucumber and the celery in a pan. Server the soup with cucumber sticks and celery. Give each person one lime wedge to season the soup.