Thai Coconut Red Lentil Soup
A delightful blend of flavors and textures, this Thai Coconut Red Lentil Soup is packed with nutrients and offers a comforting experience perfect for any season.
Ingredients
Main Ingredients
- 1 cup red lentils Rinse before cooking to remove dust or debris.
- 1 can coconut milk
- 4 cups vegetable broth Can substitute with chicken broth for a non-vegetarian option.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste Adjust to taste.
- 1 teaspoon turmeric
- to taste Salt and pepper
- as needed Fresh cilantro for garnish Add additional garnishes like lime wedges if desired.
Instructions
Preparation
- Grab a large pot and sauté the chopped onion, minced garlic, and ginger until they soften and start to smell amazing.
- Add the red curry paste and turmeric to the pot, stirring everything together until well mixed.
- Toss in the red lentils, coconut milk, and vegetable broth.
- Bring the mixture to a boil, then lower the heat and let it simmer for 20-25 minutes, or until the lentils are tender.
- Season your soup with salt and pepper to taste.
- Serve it hot, garnishing with fresh cilantro for an extra touch of flavor.
Notes
This soup stores well in the refrigerator for up to 4 days or in the freezer for about a month. Reheat in a pot over low heat, adding a splash of water or vegetable broth if it gets too thick.