Thai Coconut Lentil Soup with Lime
Red lentils simmered in coconut milk and vegetable stock with red curry paste, onion, garlic, ginger, soy sauce and lime.
- 150 g red lentils
- 400 ml coconut milk
- 500 ml vegetable stock
- 1 small onion
- 2 cloves garlic cloves
- 1 cm piece fresh ginger
- 1 tbsp red curry paste
- 1 tbsp soy sauce
- ½ whole lime
- 10 g fresh coriander
- 1 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse the red lentils thoroughly under cold water.
- Step 2
Finely chop the onion, mince the garlic, and grate the ginger.
- Step 3
Heat the vegetable oil in a large saucepan or pot over medium heat. Add the chopped onion and cook for 4-5 minutes until softened.
- Step 4
Add the minced garlic and grated ginger to the pan and cook for another minute until fragrant.
- Step 5
Stir in the red curry paste and cook for 1 minute, stirring constantly, until fragrant.
- Step 6
Add the rinsed red lentils, coconut milk, and vegetable stock to the pot. Bring to a boil, then reduce the heat to a simmer.
- Step 7
Cover and cook for 15-20 minutes, or until the lentils are tender and have broken down, thickening the soup. Stir occasionally to prevent sticking.
- Step 8
Stir in the soy sauce. Taste and adjust seasoning if needed.
- Step 9
Squeeze the juice of half a lime into the soup.
- Step 10
Finely chop the fresh coriander.
- Step 11
Serve the soup hot, garnished with fresh coriander and an extra wedge of lime.
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