Description
This Creamy Thai Red Curry Lentil Soup is a flavorful, comforting dish that combines the rich taste of Thai red curry with hearty red lentils and fresh vegetables. Infused with coconut milk and lime juice, this soup offers a perfectly balanced blend of creamy, spicy, and tangy flavors. Ideal as a main course or a nourishing lunch, it suits both vegan and vegetarian diets and pairs well with rice, tofu, or bread.
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)
- 1 head cauliflower, chopped (about 500g)
- 2 red chilis, chopped (optional)
Liquids and Pastes
- 1 ½ tablespoons (22ml) olive oil
- 2 tablespoons (30g) ginger paste
- 3 tablespoons (45g) Thai red curry paste
- 6 cups (1440ml) water
- 1 can (13.6 ounces/400ml) unsweetened coconut milk
- 1 lime, juiced
Dry Ingredients and Seasonings
- 1 cup (180g) red lentils
- 2 to 3 tablespoons (30 to 45 ml) agave syrup
- Salt to taste
Instructions
- Sauté the 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 everything together for about 5 to 7 minutes, stirring occasionally, until the onions become fragrant and translucent.
- Add Lentils, Cauliflower, and Liquid: Once the aromatics have softened, add the chopped cauliflower and red chilis if using, followed by the red lentils and water. Increase the heat to medium and bring the mixture to a simmer.
- Simmer Until Tender: After the soup begins to simmer, raise the temperature to high to bring the soup to a boil. Continue boiling for 20 to 30 minutes, stirring occasionally, until the lentils are soft and the cauliflower is fork-tender.
- Blend the Soup: Using an immersion blender, carefully blend the soup directly in the pot until it reaches a smooth and creamy consistency. Be cautious of hot liquid splashes.
- Finish and Season: Stir in the coconut milk, lime juice, salt, and agave syrup. Taste and adjust the seasoning by adding more salt or agave to your liking.
- Serve: Serve the soup hot on its own or alongside rice, tofu, or bread. Optionally, garnish with a drizzle of coconut milk before serving for extra creaminess and visual appeal.
Notes
- Check the ingredients of your Thai red curry paste, as some brands include fish sauce, which is not suitable for vegans or vegetarians. Thai Kitchen brand is recommended.
- If you prefer a spicier soup, add more red chilis or additional red curry paste according to your heat tolerance.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop or in a microwave.
- This soup freezes well; thaw completely before reheating.
- To make this dish gluten-free, ensure your curry paste does not contain gluten-containing ingredients.
Nutrition
- Serving Size: 1 bowl (approx. 350g)
- Calories: 280
- Sugar: 6g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg
