Thai Red Curry Lentil Soup is a delicious and hearty dish that brings together the robust flavors of Thai cuisine with the health benefits of lentils. This soup is easy to make and perfect for a comforting meal on a chilly day.
Why Make This Recipe
This recipe is great because it’s packed with nutrition from lentils, sweet potatoes, and kale. It also features the aromatic and spicy flavors of Thai red curry paste, making every bite exciting. Plus, it’s simple to prepare and can be made in less than an hour!
How to Make Thai Red Curry Lentil Soup
Ingredients:
- 1 tbsp butter, ghee, or coconut oil
- 1 small yellow onion, chopped
- 2-3 tbsp Thai red curry paste (like this)
- 1-2 cloves garlic, minced
- 1 inch knob of fresh ginger, grated
- 5 cups of good quality broth (homemade bone broth, veggie broth, or Kettle and Fire)
- 1 and 1/2 cups red lentils, soaked and rinsed (like this)
- 2 cups sweet potatoes, chopped
- 3 cups kale, de-stemmed and sliced into thin ribbons
- 1/2 cup full fat coconut milk (I use THIS BPA free brand)
- Juice from 1 lime
- Salt to taste
- Fresh cilantro and lime wedges for garnish
Directions:
- Melt your choice of fat over medium heat.
- Sauté the chopped onion until it is translucent and starts to brown, about 4-5 minutes.
- Stir in the red curry paste, minced garlic, and grated ginger. Cook for another minute.
- Add the broth, red lentils, and chopped sweet potatoes. Bring to a boil, then simmer partially covered until the lentils are tender, about 20 minutes.
- Add in the kale and coconut milk. Cook uncovered until the kale is soft, about 4-5 minutes.
- Turn off the heat, add lime juice, and garnish with fresh cilantro and lime wedges. Enjoy!
How to Serve Thai Red Curry Lentil Soup
Serve the soup warm in bowls, garnished with fresh cilantro and lime wedges. This soup pairs well with crusty bread or rice for a filling meal.
How to Store Thai Red Curry Lentil Soup
Let the soup cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. You can also freeze the soup for longer storage, up to 3 months.
Tips to Make Thai Red Curry Lentil Soup
- Adjust the spiciness by using more or less curry paste.
- You can add more vegetables like carrots or bell peppers for extra nutrition.
- If you don’t have kale, spinach works well as a substitute.
Variation
For a protein boost, you can add cooked chicken or shrimp. For a vegan option, make sure to use vegetable broth and avoid adding any animal-based products.
FAQs
1. Can I use other types of lentils?
Yes, you can. However, cooking times may vary. Red lentils cook quickly and break down to create a thicker soup.
2. Is this soup gluten-free?
Yes, the ingredients in this recipe are naturally gluten-free.
3. Can I make this soup in advance?
Absolutely! This soup is great to make ahead of time and tastes even better the next day when the flavors have melded.
Thai Red Curry Lentil Soup
Ingredients
Base ingredients
- 1 tbsp butter, ghee, or coconut oil Choose according to preference
- 1 small yellow onion, chopped
- 2-3 tbsp Thai red curry paste Adjust according to spice preference
- 1-2 cloves garlic, minced
- 1 inch knob of fresh ginger, grated
Main ingredients
- 5 cups good quality broth Homemade bone broth, veggie broth, or Kettle and Fire
- 1.5 cups red lentils, soaked and rinsed
- 2 cups sweet potatoes, chopped
- 3 cups kale, de-stemmed and sliced into thin ribbons Can substitute with spinach
- 0.5 cup full fat coconut milk Use BPA free brand
- 1 whole lime, juiced
- to taste salt
- for garnish fresh cilantro and lime wedges
Instructions
Preparation
- Melt your choice of fat over medium heat.
- Sauté the chopped onion until it is translucent and starts to brown, about 4-5 minutes.
- Stir in the red curry paste, minced garlic, and grated ginger. Cook for another minute.
Cooking
- Add the broth, red lentils, and chopped sweet potatoes. Bring to a boil, then simmer partially covered until the lentils are tender, about 20 minutes.
- Add in the kale and coconut milk. Cook uncovered until the kale is soft, about 4-5 minutes.
- Turn off the heat, add lime juice, and garnish with fresh cilantro and lime wedges.