Thai Coconut Red Lentil Soup
A comforting and creamy soup made with red lentils and coconut milk, infused with aromatic spices. Perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup red lentils Quick cooking and creamy texture.
- 1 can coconut milk Adds creaminess.
- 4 cups vegetable broth Can be substituted with chicken broth.
- 1 onion, chopped Provides flavor base.
- 2 cloves garlic, minced Aromatics for the soup.
- 1 inch ginger, grated Enhances flavor.
- 1 tablespoon curry powder For spice and warmth.
- Salt and pepper to taste Seasoning.
- Fresh cilantro for garnish Adds freshness.
Instructions
Cooking
- In a pot over medium heat, sauté the chopped onion, minced garlic, and grated ginger until they soften and become fragrant.
- Add the curry powder and stir for about one minute to allow the spices to bloom.
- Pour in the vegetable broth and coconut milk, then add the red lentils.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 20 minutes, or until the lentils are tender.
- Season the soup with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro for an extra burst of flavor.
Notes
This soup stores beautifully, making it perfect for meal prep. Leftovers can be kept in an airtight container in the refrigerator for up to five days or frozen for up to three months. For best flavor, don't rush the sautéing process.