Step 1

In a small pot of boiling, salted water, blanch snap peas for 30-40 seconds. Drain and rinse under cold water. Slice into thin strips on the diagonal. Set aside.

Step 2

In a large pot, heat oil on medium. Add onions and saute' for 6-7 minutes to soften and develop sweetness. Add the red curry paste and saute' for 1 minute. Add the lemongrass, lime peel and lentils. Stir to coat everything well.

Step 3

Add water or stock and bring to a boil. Lower heat to a bare simmer and cover pot. Simmer for 15 minutes, stirring soup once or twice. Lentils should be completely soft (soup may look a little thick at this point).

Step 4

Remove lemongrass and lime peels. Blend soup in a blender or with an immersion blender until completely smooth. Put soup back into pot. Add the coconut milk, lime juice, soy sauce and salt. Bring back to a boil for 1 minute and remove from heat. Taste and adjust soy sauce, salt or lime juice, if needed.

Step 5

Ladle soup into bowls. Garnish with sugar snap peas, cilantro, drizzles of coconut milk and/or chili oil. Serve with extra lime wedges on the side.