Description
Indulge in the aromatic and creamy goodness of this Thai Coconut Red Lentil Soup, a comforting and flavorful dish that’s perfect for busy weeknights. Packed with plant-based protein and simmered in a rich coconut milk broth, this soup is ready in just 30 minutes.
Ingredients
– 1 cup red lentils, rinsed
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 2 tablespoons Thai red curry paste
– 1 tablespoon fresh grated ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon crushed red pepper flakes (optional)
– 1 tablespoon fresh lime juice
– 2 tablespoons chopped fresh cilantro, plus more for garnish
– Salt and pepper to taste
Instructions
1. In a large saucepan, combine the rinsed red lentils and vegetable broth. Bring to a boil over high heat.
2. Once boiling, reduce heat to medium-low and let the lentils simmer for 10-12 minutes, or until tender.
3. Stir in the coconut milk, Thai red curry paste, grated ginger, cumin, coriander, turmeric, and crushed red pepper flakes (if using). Simmer for an additional 5-7 minutes, stirring occasionally, until the flavors have blended.
4. Remove from heat and stir in the fresh lime juice and 2 tablespoons of chopped cilantro. Season with salt and pepper to taste.
5. Serve hot, garnished with additional chopped cilantro. Enjoy with naan bread or steamed rice.
Notes
This soup can be made in advance and refrigerated for up to 4 days. You can also freeze it for longer storage. Adjust the amount of red curry paste to your desired level of spice. For a creamier texture, use an immersion blender to partially blend the soup.
- Prep Time: 15
- Cook Time: 20
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Thai