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Thai Coconut Curry Lentil Soup
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4
Calories 312 kcal
Ingredients
- 1 tablespoon olive oil
- 1 cup onion finely chopped
- 1 clove garlic minced
- 1 teaspoon ginger minced
- 1 teaspoon Thai red curry paste use 2 teaspoons if you like it spicy
- 6 cups low sodium vegetable broth
- 1 cup red lentils picked through for stones, rinsed
- 1 medium sweet potato cut into 1/2" pieces
- 1 stalk lemongrass tender bulb only, smashed with a mallet
- 2 kaffir lime leaves
- 1/4 teaspoon turmeric
- 1 teaspoon sea salt
- 1/4 cup coconut milk
- fresh kaffir lime leaf slivers or minced cilantro for garnish, optional
Instructions
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Heat olive oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes.
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Stir in Thai red curry paste, and cook several minutes or until fragrant.
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Add broth, lentils, sweet potato, lemongrass, kaffir lime leaves and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft.
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Remove lemongrass and kaffir lime leaves. Add salt and stir in coconut milk. Cook five more minutes. Puree if desired.
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Garnish with kaffir lime leaf slivers or fresh cilantro, and a drizzle of coconut milk.
Recipe Notes
I use homemade vegetable stock such as Magic Mineral Broth for this soup because it has extra nutrients in it.
Nutrition Facts
Thai Coconut Curry Lentil Soup
Amount Per Serving
Calories 312
Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 3g19%
Sodium 619mg27%
Potassium 737mg21%
Carbohydrates 49g16%
Fiber 18g75%
Sugar 7g8%
Protein 15g30%
Vitamin A 8230IU165%
Vitamin C 7mg8%
Calcium 54mg5%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.