Thai Basil Coconut Lentil Mushroom Stew
Equipment
- Large pot
- Wooden spoon
- Knife
- Cutting board
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons Thai red curry paste
- 8 ounces cremini mushrooms, sliced
- 1 cup green lentils, rinsed
- 3 cups vegetable broth
- 1 can (13.5 oz) full-fat coconut milk
- 1 tablespoon soy sauce
- Juice of 1 lime
- 1/2 cup fresh Thai basil leaves, torn
- Salt and black pepper to taste
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 3 minutes until it softens.
- Stir in the garlic, ginger, and red curry paste. Cook for 1 minute until fragrant.
- Add the mushrooms and cook for 4 minutes, stirring now and then, until they release some liquid.
- Pour in the lentils and vegetable broth. Bring to a simmer, then cover and cook for 20 minutes.
- Stir in the coconut milk and soy sauce. Simmer uncovered for 10 more minutes until the lentils are tender.
- Remove from heat. Stir in the lime juice and Thai basil leaves. Taste and add salt and pepper as needed.
Notes
Add the basil right before serving so it stays bright and aromatic. If the stew thickens too much on reheating, stir in a splash of broth or water. For a milder version, start with 2 tablespoons of curry paste and adjust at the end.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Knife, Cutting board
Cuisine: Thai
Equipment: Large pot, Wooden spoon, Knife, Cutting board