Thai Red Lentil Soup with Coconut Milk and Sweet Potato
A comforting bowl with exotic flavors, ready in 45 minutes.
- Prep time: 15 minutes
- Cook time: 30 minutes
When the cold starts creeping in and you're craving warmth without breaking the bank, this Thai red lentil soup is your best friend. Creamy thanks to coconut milk, gently spiced with red curry paste, and naturally sweetened by sweet potato. Vegan, gluten-free, and budget-friendly, this is the kind of dish that warms you up effortlessly!
Ingredients
-
coriander
fresh, chopped -
clove of garlic
minced -
ginger
minced -
coconut milk
light, (I don't recommend using ) -
olive oil
-
onions
finely chopped -
coral lentils
red, rinsed, for stones, and well -
salt
to taste -
sweet potato
cut into ½ pieces -
thai curry paste
red -
turmeric
-
water
Recipe steps
Sauté the aromatics
In a medium saucepan, heat the olive oil over medium heat. Add the sliced onion, ginger, and garlic. Cook for 3 to 4 minutes until the onion is soft and fragrant.
Add the curry paste
Stir in the Thai red curry paste and mix well. Cook for a few minutes until the aromas are released and fill your kitchen with their lovely scent.
Simmer the soup
Pour in the water, then add the rinsed red lentils, diced sweet potato, and turmeric. Bring to a boil, then reduce the heat to medium-low. Cover and let simmer for 20 to 25 minutes, until the lentils and sweet potato are nice and tender.
Finish with the coconut milk
Season with salt to taste, then pour in the coconut milk. Stir and cook for another 5 minutes to let all the flavors come together.
Serve
Ladle the soup into bowls and top generously with freshly chopped cilantro. Serve piping hot.
Tips and variations
- Like it hot? Go ahead and add the full 2 teaspoons of curry paste. For a milder version, start with just one teaspoon.
- No sweet potato? Butternut squash or kabocha squash work wonderfully.
- For extra crunch, sprinkle some roasted peanuts or sesame seeds on top when serving.
- A squeeze of fresh lime juice right before eating adds an irresistible freshness.
Anti-waste tips
Don’t toss those cilantro stems!
They’re packed with flavor and can be:
- Finely chopped and added directly to the soup while cooking
- Blended into a pesto or green sauce
- Frozen to add flavor to your next broths or curries
