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Creamy Thai Coconut Red Lentil Soup

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A warm and comforting creamy soup combining red lentils and coconut milk, infused with red curry paste and lime.

Ingredients

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  • 1 cup red lentils
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste
  • 1 tablespoon soy sauce
  • 1 lime, juiced
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Sauté the chopped onion, garlic, and ginger over medium heat until the onion is translucent.
  2. Stir in the red curry paste and cook for another minute.
  3. Add the red lentils, vegetable broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 20-25 minutes.
  4. Stir in the soy sauce and lime juice. Season with salt and pepper to taste.
  5. Blend the soup until smooth if desired, then serve hot, garnished with fresh cilantro.

Notes

Store leftover soup in an airtight container for up to 4 days or freeze portions for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/creamy-thai-coconut-red-lentil-soup/

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