Thai🥣 Soups & stews

Quick Thai Red Lentil Soup

Name: Quick Thai Red Lentil Soup
Total time: 30 min
Cuisine: Thai
Ingredients: 2 tbsp virgin coconut oil (unrefined), or other coconut or plain oil; ½ cup Thai red curry paste; 1 tbsp garlic, finely grated; 1 tbsp ginger, finely grated; 1½ cups dried split red lentils; 600 g butternut squash, peeled and cut into cubes; 400 ml coconut cream, full fat canned; 2 cups vegetable stock, low sodium; 2½ cups water; 2 tsp fish sauce; 1 cup baby spinach or kale leaves, or Asian greens; ~2 lime wedges; 2 tbsp coriander / cilantro leaves, roughly chopped; ~4 slices roti, paratha, naan, flatbread or crusty bread

⏱ 30 min

A quick and delicious Thai-inspired red lentil soup made with red curry paste. The aromatic curry flavour combines beautifully with red lentils to create a creamy, comforting soup that's packed with flavour and ready in minutes.

Low-cal

Adapted from a video by RecipeTin Eats

Quick Thai Red Lentil Soup

Watch on YouTube

Ingredients

virgin coconut oil (unrefined), or other coconut or plain oil2 tbsp
Thai red curry pasteabout 115g, 1 whole can of Maesri½ cup
garlic, finely grated1 tbsp
ginger, finely grated1 tbsp
dried split red lentilsor other dried lentil varieties1½ cups
butternut squash, peeled and cut into cubesoptional, or use regular pumpkin or sweet potato, cut into 1.5cm / 0.6" cubes (~3 cups)600 g
coconut cream, full fat canned400 ml
vegetable stock, low sodiumif using homemade, add 1/2 tsp salt2 cups
water2½ cups
fish sauceor 3 tsp soy sauce for vegetarian2 tsp
baby spinach or kale leaves, or Asian greenstightly packed1 cup
lime wedgesmust have, or stir in 1 tbsp rice vinegar or apple cider vinegar at start of simmer time~2est.
coriander / cilantro leaves, roughly choppedhighly recommended, optionally with sliced chilli and crispy shallot2 tbsp
roti, paratha, naan, flatbread or crusty breadsomething for dunking

Steps

1
Reserve 1 tbsp of coconut cream and whisk with a little milk to thin it down for drizzling over the bowls later.
2
Heat coconut oil on medium heat and cook the red curry paste, garlic and ginger for 5 minutes until fragrant.
3
Add coconut cream, fish sauce, vegetable stock, water and lentils. Bring to a boil on high heat, then reduce to medium or medium-high and simmer gently for 5 minutes.
4
Add the pumpkin cubes and simmer for another 15 minutes until the lentils are soft and broken down to form a creamy soup. If too thick, splash in some hot water.
5
Ladle into bowls, drizzle with the reserved coconut cream mixture, add your choice of garnishes, and squeeze lime juice over before serving.

Quick Thai Red Lentil Soup

Ingredients

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