Description
Indulge in the aromatic and creamy goodness of this Thai Coconut Red Lentil Soup, a nourishing and easy-to-make dish that’s perfect for a cozy meal. Packed with bold Thai flavors and protein-rich lentils, this soup is a comforting and satisfying addition to your recipe repertoire.
Ingredients
– 1 cup red lentils, rinsed
– 4 cups vegetable broth
– 1 (13.5 oz) can coconut milk
– 2 tablespoons red curry paste
– 2 tablespoons fresh lime juice
– 1 tablespoon fish sauce (or soy sauce for vegetarian/vegan)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper (or to taste)
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 stalk lemongrass, bruised
– Salt and freshly ground black pepper, to taste
– Chopped fresh cilantro, for garnish
Instructions
1. In a large saucepan, combine the rinsed red lentils and vegetable broth. Bring to a boil over high heat.
2. Reduce the heat to medium-low and let the lentils simmer for 10-15 minutes, or until they are tender.
3. Add the coconut milk, red curry paste, lime juice, fish sauce, cumin, coriander, turmeric, and cayenne pepper. Stir to combine.
4. Add the minced garlic, grated ginger, and bruised lemongrass stalk. Season with salt and pepper to taste.
5. Let the soup simmer for an additional 10-15 minutes, stirring occasionally, until the flavors have melded and the soup has thickened slightly.
6. Remove the lemongrass stalk. Ladle the soup into bowls and garnish with chopped fresh cilantro.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 4 days. The flavors will continue to develop, and it may thicken further as it cools. You can also freeze the soup for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Thai