Red Curry Coconut Lentil Soup with Thai Basil

Red Curry Coconut Lentil Soup with Thai Basil is a vibrant and enticing dish that marries the fragrant elements of Thai cuisine with the wholesome character of lentils. A creamy coconut milk foundation, spiced with red curry paste, results in a rich and flavorful soup. With its aromatic profile enhanced by fresh Thai basil, this soup brings a delightful freshness that fits well in any culinary repertoire. It brings warmth and flavor to your table, making it an appealing choice for any occasion.

Ingredients

• 1 can coconut milk
• 1 cup red lentils
• 2 cups vegetable broth
• 1 Tbsp red curry paste
• 1 piece ginger, minced
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 bunch Thai basil leaves, chopped

Instructions

1. In a large pot, heat the coconut milk over medium heat until it begins to lightly simmer.
2. Add the red curry paste and stir continuously for about 2 minutes until the mixture is fragrant.
3. Introduce the chopped onion, minced garlic, and minced ginger to the pot. Cook for 3-4 minutes until the onions are translucent.
4. Stir in the red lentils and vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer for 20 minutes, or until the lentils are tender.
5. Once the lentils are cooked, use an immersion blender to blend the soup until it reaches a smooth consistency.
6. Taste the soup and adjust the seasoning as needed.
7. Serve the soup hot, garnished with the freshly chopped Thai basil leaves.

Keywords: Vibrant, Flavorful, Hearty, Soup, Thai

Spice Rack: Red Curry Paste, Ginger, Garlic

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