Author Notes
After a cold week, I wanted something to take the chill off. I was going to make dahl, but I found a half used jar of Thai red curry paste and liked the idea of a Thai Curry Soup. A handful of spinach tossed in at the end is nice too. Or be fancy and garnish with sauteed shrimp or scallops. —Ann W.
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Ingredients
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2 cups
mixed red and yellow lentils
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1
large shallot
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1
white onion
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1 tablespoon
Thai Red Curry Paste
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1 quart
chicken or vegetable broth
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1
can full fat coconut milk
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1
large carrot
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1 tablespoon
Vegetable or coconut oil
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2 tablespoons
chopped cilantro
Directions
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Finely chop the shallot and onion and saute until transparent in light vegetable oil or coconut oil.
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Stir in the curry paste and let cook for a few minutes. RInse the lentils well and add them in. Chop your carrot and add that.
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Pour in the broths and the coconut milk. Let everything cook together at a gentle simmer until the lentils are soft. About 20 minutes. Use an immersion blender to puree about half of the soup.
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If you like, you can garnish with chopped avocado, or chopped peanuts and serve with wedges of lime.
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