Description
This Creamy Thai Red Curry Lentil Soup is a flavorful and comforting dish combining the vibrant spices of Thai red curry with hearty red lentils and fresh vegetables. Blended to a smooth consistency and enriched with coconut milk and a hint of lime, this soup is perfect for a warming main course or a light, nutritious meal.
Ingredients
Scale
Vegetables and Aromatics
- 1 bell pepper, chopped (about 185g)
- 6 ounces carrots, chopped (1-2 large carrots/about 170g)
- 2.5 ounces celery, chopped (1 celery rib/about 70g)
- 2 cloves garlic, quartered
- 1 sweet onion, chopped (8 ounces/225g)
- 2 tablespoons (30g) ginger paste
- 2 red chilis, chopped (optional)
- 1 head cauliflower, chopped (about 500g)
Spices and Oils
- 1 ½ tablespoons (22ml) olive oil
- 3 tablespoons (45g) Thai red curry paste
Legumes and Liquids
- 1 cup (180g) red lentils
- 6 cups (1440ml) water
- 1 can (13.6 ounces/400ml) unsweetened coconut milk
Seasonings and Garnishes
- 1 lime, juiced
- 2 to 3 tablespoons (30 to 45 ml) agave syrup, to taste
- Salt, to taste
Instructions
- Sauté Vegetables and Aromatics: In a large pot, heat the olive oil over medium-low heat. Add the chopped bell pepper, carrots, garlic, onion, celery, ginger paste, and Thai red curry paste. Sauté for about 5 to 7 minutes until the onions are fragrant and translucent, stirring occasionally to blend the flavors.
- Add Main Ingredients and Simmer: Add the chopped cauliflower, optional red chilis, red lentils, and water to the pot. Stir well. Bring the mixture to a simmer over medium heat, then raise the heat to high and boil for about 20 to 30 minutes until the lentils are soft and the cauliflower is fork tender.
- Blend the Soup: Use an immersion blender to blend the soup directly in the pot until smooth and creamy in texture. Ensure there are no large chunks remaining for a silky consistency.
- Season and Enrich: Stir in the coconut milk, lime juice, salt, and agave syrup. Taste the soup and adjust the seasoning by adding more salt or agave as needed to balance the flavors.
- Serve and Garnish: Enjoy the soup hot on its own or paired with rice, tofu, or bread. For an added touch, drizzle a little coconut milk over the top before serving as a garnish.
Notes
- Some brands of Thai red curry paste contain fish sauce, so check labels if you prefer a vegetarian or vegan option. The Thai Kitchen brand is a good choice.
- If you prefer a spicier soup, increase the amount of red chilis or curry paste.
- You can substitute agave syrup with maple syrup or honey if preferred.
- This soup keeps well refrigerated for up to 3 days and freezes beautifully for future meals.
Nutrition
- Serving Size: 1 cup (approx. 250ml)
- Calories: 280
- Sugar: 5g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 8g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg
