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–+ servings

Thai Coconut Lentil Soup

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Rett Soup
Kategori Thai
serveringsstørrelse 4 people

Ingredienser
  

  • 1 cup red lentils, rinsed
  • 1 can (14 oz) full-fat coconut milk
  • 4 cups vegetable broth
  • 2 tablespoons Thai red curry paste
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 medium carrots, sliced into thin rounds
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

fremgangsmåte
 

  • Heat the pot over medium heat and add the diced onion. Cook for 3 minutes until it softens.
  • Stir in the garlic and ginger. Cook for 1 minute until fragrant.
  • Add the Thai red curry paste and stir for 30 seconds to toast it lightly.
  • Pour in the vegetable broth, coconut milk, red lentils, and sliced carrots. Add the salt and black pepper.
  • Bring the mixture to a gentle boil, then reduce heat to low. Cover and simmer for 20 minutes, stirring once or twice.
  • Turn off the heat. Stir in the lime juice. Taste and adjust salt if needed.
  • Ladle into bowls and top with the chopped cilantro.

merknader

Red lentils break down during simmering to naturally thicken the soup, so avoid over-stirring near the end if you prefer some texture. If the curry paste brand runs very spicy, start with one tablespoon and add more after tasting. Leftovers keep well in the fridge for three days and reheat smoothly on the stove with a splash of broth to loosen.
Course: Soup
Cuisine: Thai
Equipment: Large pot, Cutting board, Knife