Thai Coconut Red Lentil Soup Recipe

Chicken, spinach, and coconut milk should be added. Add sesame seeds and herbs on top.

– 2 tablespoons (30 ml) virgin coconut oil or extra-virgin olive oil – ▢1 cup chopped onion – ▢1 cup chopped carrot – ▢1 tablespoon (30 g) finely chopped garlic cloves (2 or 3 cloves) – ▢3 tablespoons (45 g) tomato paste – ▢⅓ cup (80 g) Thai red curry paste, *Note for vegans: Check the label to ensure the curry doesn't include shrimp paste – ▢¼ teaspoon cayenne pepper – ▢Salt – ▢1 cup (205 g) red lentil – ▢4 cups (1 l) vegetable broth, or water – ▢1 cup (250 ml) full fat coconut milk – ▢3 tablespoons (45 ml) fresh lime juice – ▢1 cup (35 g) fresh cilantro leave

INGREDIENTS

Heat oil in a big pot or Dutch oven on medium. Add onion and carrot and simmer 5 minutes to soften.

INSTRUCTIONS

STEP 1

Add garlic, tomato paste, curry paste, and cayenne and simmer for 1 minute until aromatic.

STEP 2

Add water, lentils, and 1 tsp salt. Simmer then reduce heat to medium-low. Cover the pan partially and cook 20 minutes until the lentils expand and soften and the mixture thickens.

STEP 3

Stir in coconut milk and lime juice after removing from heat. Add salt to taste. Serve in cilantro-topped bowls.

STEP 4

Pressure cooker instructions: First, fry the oil, onion, and carrot, then the garlic, tomato paste, curry paste, and cayenne.

STEP 5

Step 3: Add lentils, salt, and water. Cover the saucepan and cook 6 minutes on high pressure. Let pressure drop naturally. Add coconut milk and lime juice and garnish.

STEP 6

Curry Coconut Chicken with Cauliflower Recipe 

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