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Thai Coconut Red Lentil Soup

Cozy Thai Coconut Red Lentil Soup for a Quick Comfort Fix

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This Thai Coconut Red Lentil Soup is a cozy dish perfect for fast-paced evenings, combining hearty red lentils and creamy coconut milk.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 cup Red Lentils can substitute with yellow lentils
  • 1 can Coconut Milk full-fat for richer texture
  • 4 cups Vegetable Broth chicken broth for non-vegetarians
  • 1 medium Onion can substitute with shallots
  • 3 cloves Garlic freshly minced is best
  • 1 tablespoon Fresh Ginger or 1/2 teaspoon ground ginger
For the Flavor
  • 2 tablespoons Red Curry Paste adjust to spice preference
  • 2 tablespoons Soy Sauce tamari for gluten-free
  • 2 tablespoons Lime Juice or lemon juice in a pinch
  • 2 tablespoons Olive Oil can use coconut oil
  • 1 teaspoon Turmeric Powder omit if not available
Seasoning & Garnish
  • to taste Salt adjust to taste
  • to garnish Fresh Cilantro for a fresh herbaceous lift

Equipment

  • Pot

Method
 

Step-by-Step Instructions
  1. In a medium-sized pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté for 3–4 minutes until translucent and fragrant.
  2. Introduce 3 minced garlic cloves and 1 tablespoon of freshly grated ginger to the pot. Sauté for an additional 1–2 minutes until aromatic.
  3. Stir in 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder, mixing thoroughly. Cook for 1–2 minutes until fragrant.
  4. Pour in 1 cup of red lentils, 4 cups of vegetable broth, and 1 can of coconut milk. Stir well to incorporate all ingredients.
  5. Bring the soup to a boil over medium-high heat, then reduce to low and cover. Simmer for about 20 minutes, until lentils are tender.
  6. Use an immersion blender to puree the soup for a smoother consistency, if desired.
  7. Stir in 2 tablespoons of soy sauce and 2 tablespoons of fresh lime juice. Taste and season with salt.
  8. Ladle the soup into bowls and garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 12gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 500mgFiber: 12gSugar: 3gVitamin A: 5IUVitamin C: 10mgCalcium: 4mgIron: 15mg

Notes

For a creamier soup, blend lentils fully or partially. Store in an airtight container for up to 4 days, or freeze for up to 2 months.

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