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Easy Thai Red Lentil Soup

To try

Easy Thai Red Lentil Soup

Servings: 5 · $3/serving · Active: 10 min · Total: 35 min ·

Open source recipe

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Easy Thai Red Lentil Soup

Notes

Ingredients

Quantity Unit Item Section Pantry?
2 tbsp virgin coconut oil ((unrefined), or any other coconut or plain oil (Note 1)) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
1/2 cup Thai red curry paste (, 1 whole can of my favourite Maesri! (Note 2)) Asian ingredients no
1 tbsp finely grated garlic ((~3 big cloves)) Produce no
1 tbsp finely grated ginger ((~2cm/0.8" piece)) Asian ingredients no
1 1/2 cups dried split red lentils ((or whole, green or yellow lentils - whole will take longer to cook, Note 3)) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
600g / 1.2 lb butternut pumpkin (optional) Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
400ml/ 14 oz can coconut cream (, full fat (Note 5)) Dairy & Eggs no
2 cups vegetable stock (, low sodium (if using homemade, add 1/2 tsp salt)) Canned soup/broth/crackers yes
2 1/2 cups water Canned vegetables/pickles/olives/beans/condiments/dressings/salad toppings/rice/bread crumbs no
2 tsp fish sauce ((better) or 3 tsp soy sauce (for vegetarian)) Asian ingredients yes
1 tightly packed cup baby spinach (- or kale leaves, leafy part of Asian greens, or stir in a bit of frozen spinach) Produce no
2 - 3 tbsp milk (, for thinning coconut cream to use for bowl drizzling) Dairy & Eggs no
Lime wedges ((must!) - if you don't have, stir in 1 tbsp rice vinegar while simmering soup) Asian ingredients yes
2 tbsp roughly chopped parsley leaves Produce no
Red cayenne pepper (large red chilli) (, finely sliced (optional)) Baking/flour/cake mixes/sweeteners/spices/oils/canned fruit/baking nuts yes
Roti (best!), or naan, flatbread or even crusty bread - (something for dunking! (Note 6)) Bread loafs/pita/hot dog & hamburger buns no

Instructions

  1. Reserve 1 tbsp coconut for drizzle. Cook off curry paste, garlic and ginger. Add coconut, fish sauce, stock, water and lentils, simmer 5 min. Add pumpkin, simmer 15 min, serve with drizzle of reserved coconut thinned with milk.
  2. Coconut drizzle - Set aside 1 tablespoon of the coconut cream (for garnish). Add 2 - 3 tablespoons of milk and whisk into a thick but drizzle-able consistency. (Warm in microwave if needed to remove lumps). Set aside.
  3. Sauté curry paste key step! - Melt the coconut oil in a large pot over medium heat. Add the curry paste, garlic and ginger. Cook for 3 - 4 minutes until it darkens in colour and is not as wet (lower heat and scrape, if it starts catching on the base).
  4. Simmer 1 (5 min) - Add the coconut cream, stock, water, fish sauce and lentils. Stir, increase heat to bring to a simmer, then lower heat to medium so it's bubbling gently. Simmer for 5 minutes. (I cut the pumpkin in this time).
  5. Simmer 2 (15 min) - Add pumpkin and simmer for a further 15 minutes, or until the lentils have mostly broken down to form a thick soup and the pumpkin is soft. Tear baby spinach by hand, drop in and stir until wilted (~1 minute).
  6. Serve in bowls, with a swirl of the coconut drizzle, sprinkled with parsley and fresh chilli if desired. Squeeze over lime juice before digging in, and I am really hoping you managed to score hot flaky roti for dunking! (Cook from frozen in pan, super easy!).

Meal-prep notes