Thai Coconut Curry Lentil Soup

A creamy and fragrant Thai-inspired soup featuring red lentils, coconut milk and aromatic spices.

Ingredients

• 2 cups Frozen Vegetables (mixed, e.g. broccoli, carrots, peas)
• 1 cup Red Lentils
• 1 can (14 oz) Full-Fat Coconut Milk
• 4 cups Vegetable Broth
• 2 tbsp Red Curry Paste (Thai Kitchen brand recommended)
• 1 tbsp Soy Sauce (low sodium)
• 1 tbsp Lime Juice (freshly squeezed)
• 1 tsp Ginger (freshly grated)
• 2 cloves Garlic (minced)
• 1 tsp Brown Sugar
• 2 tbsp Cilantro (fresh, chopped, for garnish)

Instructions

1. In a large pot or Dutch oven, heat a little oil (coconut or vegetable) over medium heat. Sauté ginger and garlic until fragrant, about 1 minute.
2. Add red curry paste and cook, stirring constantly, for another minute until very fragrant. This helps to bloom the spices.
3. Stir in red lentils, vegetable broth, and full-fat coconut milk. Add brown sugar to balance the flavors.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until lentils are very tender and starting to break down. Stir occasionally to prevent sticking.
5. Add frozen mixed vegetables and cook until heated through, about 5 minutes.
6. Stir in soy sauce and fresh lime juice. Taste and adjust seasoning as needed. If it's too thick, add a little more vegetable broth to reach desired consistency.
7. Serve hot, garnished with fresh cilantro.

Cuisine: Thai

Suitability: vegetarian,dairy-free

Prep Time: 15 mins

Cook Time: 35 mins

Serving Size: 3

Meal Type: dinner