Thai Coconut Red Lentil Soup
A warm and nutritious soup that combines red lentils with creamy coconut milk and aromatic spices, perfect for a cozy meal.
Ingredients
Main ingredients
- 1 cup red lentils Can substitute with green or brown lentils, requiring longer cooking time.
- 1 can coconut milk
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder Can experiment with red curry paste for a different flavor.
- to taste Salt and pepper
- for garnish Fresh cilantro
- for serving Lime wedges
Instructions
Preparation
- In a large pot, heat a splash of oil over medium heat. Sauté the diced onion, minced garlic, and grated ginger until softened, about 5 minutes.
- Stir in the curry powder and cook for another minute until fragrant.
- Add the red lentils, coconut milk, and vegetable broth. Mix well.
- Bring the mixture to a boil, then lower the heat to a gentle simmer. Let it cook for about 20 minutes until the lentils are tender.
- Season to taste with salt and pepper.
- Serve hot, garnished with fresh cilantro and lime wedges for an extra flavor kick.
Notes
For a thicker soup, blend a portion using an immersion blender. Adjust spice with red pepper flakes or hot sauce. Store leftovers in an airtight container for up to 4 days in the fridge or freeze for up to 3 months.