Thai Coconut Red Lentil Soup
This comforting Thai Coconut Red Lentil Soup is a delightful blend of flavors and textures. It's rich in nutrients, thanks to the protein-packed red lentils and coconut milk, and infused with aromatic spices. Perfect for a cozy dinner or as a healthy lunch option.
Equipment
- 1 medium-sized pot
- 1 blender or immersion blender optional
- 1 measuring cups and spoons
Ingredients
- 1 cup red lentils uncooked
- 1 can coconut milk 14 oz
- 4 cups vegetable broth
- 1 medium onion diced
- 2 cloves garlic minced
- 1 tablespoon fresh ginger minced
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- to taste salt
- fresh cilantro for garnish
Instructions
- In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant.
- Stir in the red curry paste and turmeric powder, mixing well to combine with the onion mixture.
- Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well to incorporate all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the lentils are tender.
- Once the lentils are cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth, if desired.
- Stir in the soy sauce and lime juice. Season with salt to taste.
- Serve the soup hot, garnished with fresh cilantro.
Notes
This soup stores well in the refrigerator for up to three days or can be frozen for future meals.
Adjust the amount of red curry paste based on your spice preference.