Easy Thai Red Lentil Soup
35 minServes 5
A creamy Thai-spiced red lentil soup with butternut pumpkin, coconut cream, and a drizzle of thinned coconut for serving.
| prepPreheat a large pot over medium heat | |||||
| 1 tbsp virgin coconut oil (for drizzle) | Ladle into bowls, swirl reserved coconut drizzle, top with coriander, chilli & lime | ||||
| 1 tbsp virgin coconut oil (for sautéing) | Sauté curry paste, garlic & ginger, 3 - 4 min | Add coconut cream, stock, water, fish sauce & lentils, simmer 5 min | Add pumpkin, simmer 15 min until lentils break down | Tear & stir in spinach until wilted, ~1 min | |
| 120 ml Thai red curry paste | |||||
| 1 tbsp finely grated garlic | |||||
| 1 tbsp finely grated ginger | |||||
| 300 g dried split red lentils | |||||
| 400 ml can coconut cream, full fat | Whisk coconut cream & milk until drizzle-able | ||||
| 2 - 3 tbsp milk (for thinning coconut cream) | |||||
| 480 ml vegetable stock, low sodium | |||||
| 600 ml water | |||||
| 2 tsp fish sauce (or 3 tsp soy sauce for vegetarian) | |||||
| 600 g butternut pumpkin (optional) | |||||
| 1 tightly packed cup baby spinach | |||||
| 2 tbsp roughly chopped coriander / cilantro leaves | |||||
| 1 large red chilli, finely sliced (optional) | |||||
| Lime wedges | |||||
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