Thai Coconut Red Lentil Soup
A delightful and comforting soup with creamy coconut milk, red curry paste, and tender lentils, perfect for a cozy dinner.
Ingredients
Main Ingredients
- 1 cup red lentils Rinse before cooking
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon red curry paste Add to taste
- 1 tablespoon soy sauce Or gluten-free alternative if needed
- to taste Salt and pepper
- for garnish Fresh cilantro
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat. Sauté the chopped onion, minced garlic, and grated ginger until fragrant.
- Stir in the red curry paste, allowing it to mingle with the aromatic base for about a minute.
- Add the red lentils, vegetable broth, and coconut milk to the pot.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-25 minutes until the lentils are tender.
- Season your soup with soy sauce, salt, and pepper to taste.
- Serve hot, garnished with fresh cilantro.
Notes
For extra kick, add chili flakes or fresh lime juice. Store leftovers in an airtight container in the refrigerator for up to three days or freeze for longer storage.