This creamy Thai coconut and lentil soup combines red lentils, coconut milk, and Thai red curry paste with lemongrass and lime. It's a high-protein vegan lunch or dinner that's especially welcome on cold days.
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
- 300 g/1½ cups red lentils
- 1 x 400ml/14 fl oz tin coconut milk
- 800 ml/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
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.