Empty My Fridge
Quick Thai Red Lentil Soup
Ingredients
- Coconut oil2 tbsp
- Thai red curry paste½ cups
- Garlic · finely grated1 tbsp
- Ginger · finely grated1 tbsp
- Red lentil · dried1 ½ cups
- Pumpkin600 g
- Coconut cream400 ml
- Vegetable broth2 cups
- Fish sauce2 tsp
- Spinach1
- Milk2–3 tbsp
- Lime
- Cilantro · roughly chopped2 tbsp
- Cayenne pepper
- Bread
Instructions
- Melt the coconut oil in a large pot over medium heat. Add the curry paste, garlic and ginger, and cook for 3 to 4 minutes until darker and no longer wet. Lower the heat and scrape if it starts to catch.
- Add the coconut cream, stock, water, fish sauce and lentils. Stir, bring to a simmer, then lower the heat to medium so it bubbles gently. Simmer for 5 minutes.
- Add the pumpkin, if using, and simmer for 15 more minutes, until the lentils have mostly broken down into a thick soup and the pumpkin is soft.
- Tear in the baby spinach and stir until wilted, about 1 minute.
- Meanwhile, set aside 1 tablespoon of coconut cream and whisk it with 2 to 3 tablespoons of milk to a thick but pourable drizzle. Warm briefly in the microwave if lumpy.
- Serve in bowls with a swirl of the drizzle, coriander and sliced chilli if desired, and lime wedges on the side.
Summarized from RecipeTin Eats's video. Watch it for the details.
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