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Thai Coconut Red Lentil Soup

Thai Coconut Red Lentil Soup

A flavorful Thai Coconut Red Lentil Soup made with red curry paste, coconut milk, and lime.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup and Stew
Cuisine Asian
Servings 6 servings
Calories 266 kcal

Equipment

  • Large pot or dutch oven

Ingredients
  

  • 2 tablespoons vegetable oil or extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 tablespoon finely chopped garlic cloves (2 or 3 cloves)
  • 3 tablespoons tomato paste
  • cup Thai red curry paste Check the label to ensure it doesn't include shrimp paste for vegans.
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • Salt
  • 1 cup red lentils
  • cups vegetable broth or water
  • 1 can (13.5 ounce) coconut milk (not light)
  • 3 tablespoons fresh lime juice
  • 1 cup fresh cilantro leaves

Instructions
 

  • Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened.
  • Stir in the garlic, tomato paste, curry paste, turmeric and cayenne and cook until fragrant, about 1 minute.
  • Add the lentils, 1 teaspoon salt and the broth or water. Bring to a simmer, then turn the heat down to medium-low. Partially cover the pan and cook about 20 minutes, until the lentils have swelled and softened and the mixture is thickened.
  • Remove from the heat and stir in the coconut milk and lime juice. Taste and season with additional salt if you like. Serve in bowls garnished with cilantro.

Pressure cooker directions

  • In steps 1 and 2, use the saute function to heat the oil, onion and carrot, followed by the garlic, tomato paste, curry paste and cayenne.
  • Add the lentils, salt and water as in step 3. Cover the pot and cook on high pressure for 6 minutes. Let the pressure release naturally.
  • Stir in the coconut milk and lime juice and serve with garnish.

Notes

This soup keeps about a week in the refrigerator. For a heartier soup, add ½ cup peeled, cubed potatoes along with the carrots. Use an immersion stick blender to partially puree the soup if you like a smoother, creamy-textured soup.

Nutrition

Serving: 1bowlCalories: 266kcalCarbohydrates: 28gProtein: 10gFat: 14gSodium: 95mgFiber: 11gSugar: 5g
Keyword coconut, Healthy, Red Lentil, soup, Thai, vegan
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