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Red lentil thai soup with onion and coconut milk in a white ceramic bowl

RED LENTIL THAI SOUP

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Equipment

  • 1 Large pot
  • 1 Immersion blender (or regular blender)

Ingredients
  

  • 1 tbsp olive oil or ghee
  • 4 oz red curry paste (Thai Kitchen)
  • 3 tbsp tomato paste
  • 1 cup red lentils
  • 4 cups chicken or vegetable broth
  • 12 oz bag of cauliflower
  • 2 tsp sriracha sauce
  • 1/2 cup coconut milk, more if preferred
  • 1 lime, juiced
  • 2 celery stalks, chopped
  • 1 yellow onion, chopped
  • 1 carrot, chopped
  • 3 galic cloves, minced
  • salt, to taste
  • Pumpkin seeds for garnish, if desired

Instructions
 

  • Add oil and chopped veggies to a large pot and simmer until cooked, 5-10 minutes
  • Add tomato paste, garlic, and curry paste and saute until fragrant to temper the spices
  • Add lentils, broth, cauliflower, and salt and simmer until lentils and cauliflower are cooked through - 15-20 minutes (lentils will expand and soften)
  • Remove from heat and allow to cool slightly
  • Add coconut milk, sriracha, and lime juice
  • Using an immersion blender, blend the soup to puree consistency, adding liquid if necesary
  • Garnish with cilantro and pumpkin seeds
  • Enjoy!
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