Thai Coconut & Lentil Soup
Enjoy this fragrant blend of Thai spices, lemongrass, smooth coconut and hearty lentils. This delicious soup can be enjoyed as a main meal or popped in a thermos for the office lunch.
Photograph by Rebel Recipes
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Preparation time
10 min
Cook time
35 min
Total time
45
Cuisine
Thai
Meal
- mains
- soups-starters
- lunches
Servings
4
Ingredients
- 1 onion, finely diced
- 1 red pepper, deseeded and chopped into bite-sized pieces
- 3 cloves garlic, finely crushed
- 1 tbsp coriander seeds
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tbsp vegan Thai red curry paste
- 300g/1½ cups red lentils
- 1 x 400ml/14 fl oz tin coconut milk
- 800ml/3⅓ cups vegan stock
- 3 tbsp soy sauce (use tamari if gluten-free)
- 1 stick of lemongrass, bashed with a rolling pin
- 3 kaffir lime leaves
- 2 tsp soft brown sugar
- Juice of 1 lime
Optional toppings: chilli flakes, crispy onions, croutons, fresh chilli, fresh coriander, sesame seeds, sliced spring onion, Thai basil, toasted seeds, vegan cream or crème fraîche, vegan lardons
Instructions
- In a large saucepan, fry the onion and red pepper until the onion is soft.
- Add the garlic and coriander seeds and fry for a further 2 minutes.
- Stir through the turmeric and chilli powder and heat for 1 minute.
- Add the Thai red curry paste and lentils and stir thoroughly.
- Add the coconut milk, stock, soy sauce, lemongrass, kaffir lime leaves and sugar. Bring to the boil and then simmer for 20 minutes. You might need to add a bit more stock if it gets too thick.
- Remove the stick of lemon grass and kaffir lime leaves before transferring the soup to a blender and then blending until smooth.
- Return to the pan, add the lime juice and continue to simmer for 2 minutes. Taste the soup and add more sugar, lime juice and/or soy sauce if needed.
- Add any of the optional toppings and serve with crusty bread.
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