Thai Red Curry Lentil Soup
This bold and warming Thai Red Curry Lentil Soup brings together the rich flavors of coconut milk and red curry with hearty lentils for a satisfying and aromatic meal.
Equipment
- 1 Large pot
Ingredients
Main ingredients
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 tablespoon ginger grated
- 2 tablespoon red curry paste
- 1 cup red lentils rinsed
- 1 can coconut milk full fat
- 3 cups vegetable broth
- 1 tablespoon soy sauce
- 1 teaspoon maple syrup
- 1 lime juiced
- to taste salt
- to taste cilantro for garnish
Instructions
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent.
- Add minced garlic and grated ginger. Sauté for another minute until fragrant.
- Add red curry paste and cook for 1-2 minutes, stirring constantly.
- Stir in rinsed red lentils, coconut milk, and vegetable broth. Bring to a boil.
- Reduce heat and simmer for about 25-30 minutes or until lentils are fully cooked and tender.
- Stir in soy sauce, maple syrup, and lime juice. Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Store leftovers in the refrigerator for up to 4 days. Pairs well with crusty bread or jasmine rice.
