Description
A comforting and flavorful Thai Coconut Red Lentil Soup combining creamy coconut milk, aromatic red curry paste, and tender red lentils simmered to perfection for a quick and nourishing meal.
Ingredients
Scale
Main 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
- Salt to taste
- Fresh cilantro for garnish
- 1 tablespoon olive oil
Instructions
- Prepare Aromatics: In a medium-sized pot, heat olive oil over medium heat. Add diced onion and sauté for 3-4 minutes until translucent to build the base flavor.
- Add Garlic and Ginger: Stir in minced garlic and ginger; cook for another 1-2 minutes until fragrant, enhancing the soup’s aroma.
- Incorporate Spices: Mix in red curry paste thoroughly to infuse the soup with authentic Thai flavor.
- Combine Main Ingredients: Add red lentils, vegetable broth, and coconut milk to the pot; stir well to combine all ingredients evenly.
- Simmer Lentils: Bring the mixture to a boil, then reduce heat to low, cover the pot, and simmer for about 20 minutes until the lentils become tender.
- Optional Blending: For a smoother texture, use an immersion blender to puree the soup partially or fully to your desired consistency.
- Season Soup: Stir in soy sauce and lime juice; season with salt to taste, balancing savory and tangy notes.
- Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro for a burst of freshness.
Notes
- You can substitute vegetable broth with chicken broth for a non-vegetarian version.
- Adjust red curry paste amount to taste depending on spice preference.
- Using an immersion blender is optional; the soup can also be served chunky.
- Serve with crusty bread or steamed jasmine rice for a complete meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
