Description
A simple recipe for a flavorful Thai-inspired soup made with red lentils and coconut milk.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 tablespoon red curry paste
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 (13.5 ounce) can full-fat coconut milk
- 1 teaspoon sugar
- 1 teaspoon salt
- Juice of 1 lime
- Fresh cilantro, chopped, for garnish
Instructions
- Heat coconut oil in a large pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic and ginger; cook for 1 minute until fragrant.
- Add red curry paste and cook for 1 minute, stirring constantly.
- Add rinsed red lentils and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer, covered, for 20 minutes, or until lentils are tender.
- Stir in coconut milk, sugar, and salt. Heat through but do not boil.
- Remove from heat and stir in lime juice.
- Ladle soup into bowls and garnish with fresh cilantro before serving.
Notes
- For a smoother soup, blend half of the soup with an immersion blender before adding the coconut milk.
- Adjust the amount of red curry paste to control the spice level.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 15
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 12
- Protein: 15
- Cholesterol: 0
Keywords: Thai, coconut, red lentil, soup, curry, vegetarian, quick