Description
This creamy and nourishing Thai Coconut Red Lentil Soup is a comforting and flavorful dish that’s ready in just 30 minutes. Packed with protein-rich lentils, fragrant Thai spices, and a rich coconut milk base, it’s a satisfying and delicious meal.
Ingredients
– 1 tablespoon olive oil
– 1 yellow onion, diced
– 3 cloves garlic, minced
– 2 tablespoons Thai red curry paste
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 cup red lentils, rinsed
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 2 tablespoons fresh lime juice
– Salt and pepper to taste
– Chopped cilantro, for garnish
Instructions
1. In a large pot, heat the olive oil over medium heat.
2. Add the diced onion and sauté for 5 minutes, until softened.
3. Stir in the minced garlic, Thai red curry paste, cumin, and coriander. Cook for 1 minute, until fragrant.
4. Add the rinsed red lentils and vegetable broth. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, until the lentils are tender.
5. Stir in the coconut milk and fresh lime juice. Season with salt and pepper to taste.
6. Serve the Thai Coconut Red Lentil Soup warm, garnished with chopped cilantro.
Notes
This soup can be made ahead and stored in the refrigerator for up to 4 days. The flavors will continue to develop over time. You can also freeze the soup for up to 3 months.
- Prep Time: 10
- Cook Time: 20
- Category: Soup
- Method: Stovetop
- Cuisine: Thai