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Lentil Coconut Curry Soup
Enjoy the Thai-inspired flavours in this coconut curry soup.
Course
Soup
Cuisine
Asian
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
6
Author
Melissa Torio
Ingredients
2
tablespoon
virgin coconut oil
2
cloves
garlic
minced
1
onion
minced
1
inch piece
ginger
minced
3
tablespoon
red curry paste
1
400mL can
coconut milk
3
cups
broth or water
1
cup
red lentils
rinsed
10-15
mushrooms
sliced
1
carrot
sliced into half moons
1
red bell pepper
sliced into thin strips
1
handful
cilantro
minced
juice of 1 lime
1
cup
cooked chicken
shredded (optional)
chili pepper flakes
to taste (optional)
1
bunch
green onion
chopped (optional)
Instructions
In a large pot, set to medium heat, add coconut oil.
When oil is hot, add garlic, onion and ginger. Sauté until fragrant and onions are translucent.
Add red curry paste. Stir until well combined.
Add coconut milk and broth or water. Mix well.
Add red lentils, mushrooms and carrots. Stir and cover pot. Let simmer for 10 minutes.
Add red bell pepper, cilantro, lime juice and shredded chicken, if using. Add chili pepper flakes, if desired. Top with green onion if you'd like too.
Serve warm and enjoy!