Spicy Thai Coconut Lentil Soup
Equipment
- Large Pot
- Cutting Board
- Knife
Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 red bell pepper, diced
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion and cook until it softens.
- Stir in the garlic and ginger. Cook for one minute until fragrant.
- Add the Thai red curry paste and stir to coat the vegetables.
- Pour in the vegetable broth, then add the lentils and red bell pepper. Bring the mixture to a boil.
- Reduce the heat and simmer for about 20 minutes until the lentils are tender.
- Stir in the coconut milk and lime juice. Season with salt and pepper.
- Ladle into bowls and top with the chopped cilantro.
Notes
If the soup thickens too much after chilling, add a splash of broth or water when reheating. The flavors deepen overnight, so it makes an easy lunch option the next day. Skip the bell pepper if you want a smoother texture.
Course: Soup
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife
Cuisine: Thai
Equipment: Large Pot, Cutting Board, Knife