Go Back
Thai red curry lentil soup

Thai red curry lentil soup

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6
Course: Soup
Cuisine: Thai
Ingredients Method Notes

Ingredients
  

  • 1 small red onion
  • 1 carrot
  • 2 garlic cloves
  • 1 tbsp grated ginger
  • 2 tbsp Thai red curry paste
  • 1 tbsp tomato paste
  • 1 cup red lentils
  • 1 can chopped tomatoes
  • 1 can coconut milk
  • 2 ½ cups vegetable stock
  • 2 tbsp olive oil
  • 2 tbsp light soy sauce
  • Salt & pepper
  • Fresh parsley for garnishing
  • Yoghurt for garnishing

Method
 

  1. Chop the red onion and the carrot, grate the ginger, and mince the garlic.
  2. In a large pot, heat up 2 tbsp of olive oil and add the onion. Fry for a couple of minutes until it softens. Add the garlic and ginger and fry for 30 seconds. Now add the Thai red curry and the tomato pastes and fry for 30 seconds more.
  3. Add the (washed) red lentils, carrot, chopped tomatoes and the vegetable stock. Simmer until the lentils are soft (around 15 minutes).
  4. Add the coconut milk and light soy sauce and blend the soup. Adjust the seasoning if needed. Done! Serve and garnish with fresh parsley and yoghurt.

Notes

  • If don't each very spicy food, use only 1 tbsp of red curry.
  • You can use light coconut milk if you wish to make the soup lighter.