Thai Coconut Lentil Soup with Lemongrass

Ingredients

• 2 tablespoons coconut oil
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 stalks lemongrass, trimmed and bruised
• 2 tablespoons red curry paste
• 1 1/2 cups red lentils, rinsed
• 2 cans coconut milk (13.5 oz each)
• 4 cups vegetable broth
• 2 carrots, sliced
• 1 tablespoon soy sauce
• 1 tablespoon brown sugar
• 2 limes, juiced
• 2 cups baby spinach
• 1/4 cup fresh cilantro, chopped
• 2 scallions, thinly sliced
• 0 salt, to taste
• 0 chili oil, for serving (optional)

Method

1. 1

   Heat the coconut oil in a 6-quart saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes.

   5:00 · Cook onion
2. 2

   Stir in the garlic, ginger, and lemongrass, and cook until fragrant, about 1 minute.

   1:00 · Cook aromatics
3. 3

   Add the red curry paste and stir to coat the aromatics, cooking until deeply fragrant, about 1 minute.

   1:00 · Toast curry paste
4. 4

   Pour in the coconut milk and vegetable broth, then add the lentils and carrots. Stir to combine and bring to a boil.

5. 5

   Reduce the heat to low, cover partially, and simmer until the lentils are tender and the soup has thickened, about 25 minutes, stirring occasionally.

   25:00 · Simmer soup
6. 6

   Remove and discard the lemongrass stalks. Stir in the soy sauce, brown sugar, and lime juice.

7. 7

   Stir in the spinach and cook just until wilted, about 1 minute. Season with salt to taste.

   1:00 · Wilt spinach
8. 8

   Ladle the soup into bowls and top with cilantro, scallions, and a drizzle of chili oil, if desired.