Description
A comforting and flavorful Thai Coconut Red Lentil Soup made with coconut milk and red curry paste.
Ingredients
Scale
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon ginger, minced
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, sauté the chopped onion, minced garlic, and ginger over medium heat until fragrant, about 3-4 minutes.
- Add the red curry paste to the pot and cook for another minute, stirring frequently to incorporate flavors.
- Mix in the red lentils, coconut milk, and vegetable broth, stirring until well combined.
- Bring the mixture to a boil. Once boiling, reduce the heat and allow to simmer for 20-25 minutes, or until the lentils are tender.
- Stir in the lime juice and soy sauce, then season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
This soup can be refrigerated for up to 4 days or frozen for longer storage. Rinse lentils before cooking and adjust the heat level to your preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg