A creamy and flavorful Thai-inspired soup made with tender lentils, coconut milk, and aromatic spices. This hearty soup is both comforting and packed with nutrients.
Ingredients
For the Soup:
- 1 cup red lentils, rinsed and drained
- 6 cups vegetable stock
- 1 can (400 ml) coconut milk
- 2 tbsp red curry paste
- 1 cup diced carrots
- 1 cup diced bell peppers
- 1 tbsp soy sauce
- 1 tsp sugar
- 1 tbsp lime juice
For Garnish:
- Fresh cilantro leaves
- Lime wedges
- Red chili slices
Preparation Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Serves:
4 people
Instructions
- Cook the Lentils:
- In a large pot, bring the vegetable stock to a boil. Add the red lentils and simmer for 15-20 minutes until tender.
- Prepare the Soup Base:
- Stir in the coconut milk and red curry paste. Simmer for 5 minutes to combine the flavors.
- Add Vegetables and Seasoning:
- Add the diced carrots and bell peppers to the pot. Cook for another 5-7 minutes until the vegetables are tender. Stir in soy sauce, sugar, and lime juice.
- Taste and Adjust:
- Taste the soup and adjust the seasoning with more soy sauce or lime juice if needed.
- Serve:
- Ladle the soup into bowls. Garnish with fresh cilantro, red chili slices, and serve with lime wedges.
Nutritional Information (Per Serving):
- Calories: 300 kcal
- Protein: 12g
- Carbohydrates: 30g
- Fat: 12g
- Sodium: 450mg
Notes
- Substitute red lentils with green or brown lentils for a different texture.
- Add vegetables like zucchini or spinach for more variety.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
Let me know if you’d like more recipes or tips! 😊