Description
A flavorful and creamy soup made with red lentils and coconut milk, inspired by Thai cuisine.
Ingredients
Scale
- 1 cup red lentils
- 1 can (14 oz) 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
- 1 tablespoon soy sauce
- Salt to taste
- Fresh cilantro for garnish
Instructions
- Rinse the red lentils under cold water.
- In a large pot, heat some oil over medium heat.
- Add onion, garlic, and ginger; sauté until fragrant.
- Stir in the red curry paste and cook for 1 minute.
- Add the vegetable broth and lentils; bring to a boil.
- Reduce heat and simmer for 20 minutes until lentils are tender.
- Stir in coconut milk, lime juice, and soy sauce; cook for another 5 minutes.
- Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen for up to 2 months.
- Adjust the level of red curry paste based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Thai Coconut Red Lentil Soup, soup, vegan soup, coconut milk, red lentils