Description
A delicious and creamy Thai coconut red lentil soup that is perfect for weeknight dinners and packed with flavor.
Ingredients
Scale
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and ginger, cook until everything is soft and fragrant, about 5 minutes.
- Toss in the red curry paste and stir frequently for about 1 minute until fragrant.
- Stir in the red lentils, coconut milk, and vegetable broth. Bring to a simmer, then reduce the heat.
- Cover the pot and let it simmer for about 20-25 minutes, or until the lentils are tender.
- Stir in the lime juice, then season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped cilantro.
Notes
This soup is versatile; feel free to add extra veggies or swap lentils for chickpeas.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg