Easy Thai Red Lentil Soup

Name: Easy Thai Red Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 5
Ingredients: 2 tbsp virgin coconut oil ((unrefined), or any other coconut or plain oil (Note 1)); 1/2 cup Thai red curry paste (for medium spiciness, 1 whole can of my favourite Maesri! (Note 2), or 3 - 4 tbsp for mild); 1 tbsp finely grated garlic ((~3 big cloves)); 1 tbsp finely grated ginger ((~2cm/0.8" piece)); 1 1/2 cups dried split red lentils ((or whole, green or yellow lentils - whole will take longer to cook, Note 3)); 600g / 1.2 lb butternut pumpkin (optional); 400ml/ 14 oz can coconut cream (, full fat (Note 5)); 2 cups vegetable stock (, low sodium (if using homemade, add 1/2 tsp salt)); 2 1/2 cups water; 2 tsp fish sauce ((better) or 3 tsp soy sauce (for vegetarian)); 1 tightly packed cup baby spinach (- or kale leaves, leafy part of Asian greens, or stir in a bit of frozen spinach); 2 - 3 tbsp milk (, for thinning coconut cream to use for bowl drizzling); Lime wedges ((must!) - if you don't have, stir in 1 tbsp rice vinegar while simmering soup); 2 tbsp roughly chopped coriander / cilantro leaves ((highly recommended)); Red cayenne pepper (large red chilli) (, finely sliced (optional)); Roti (best!), or naan, flatbread or even crusty bread - (something for dunking! (Note 6))

Prep 10 min Cook 25 min Serves 5 Source

Ingredients

2 tbsp virgin coconut oil ((unrefined), or any other coconut or plain oil (Note 1))
1/2 cup Thai red curry paste (for medium spiciness, 1 whole can of my favourite Maesri! (Note 2), or 3 - 4 tbsp for mild)
1 tbsp finely grated garlic ((~3 big cloves))
1 tbsp finely grated ginger ((~2cm/0.8" piece))
1 1/2 cups dried split red lentils ((or whole, green or yellow lentils - whole will take longer to cook, Note 3))
600g / 1.2 lb butternut pumpkin (optional)
400ml/ 14 oz can coconut cream (, full fat (Note 5))
2 cups vegetable stock (, low sodium (if using homemade, add 1/2 tsp salt))
2 1/2 cups water
2 tsp fish sauce ((better) or 3 tsp soy sauce (for vegetarian))
1 tightly packed cup baby spinach (- or kale leaves, leafy part of Asian greens, or stir in a bit of frozen spinach)
2 - 3 tbsp milk (, for thinning coconut cream to use for bowl drizzling)
Lime wedges ((must!) - if you don't have, stir in 1 tbsp rice vinegar while simmering soup)
2 tbsp roughly chopped coriander / cilantro leaves ((highly recommended))
Red cayenne pepper (large red chilli) (, finely sliced (optional))
Roti (best!), or naan, flatbread or even crusty bread - (something for dunking! (Note 6))

Steps

1
Reserve 1 tbsp coconut for drizzle. Cook off curry paste, garlic and ginger. Add coconut, fish sauce, stock, water and lentils, simmer 5 min. Add pumpkin, simmer 15 min, serve with drizzle of reserved coconut thinned with milk.
2
Coconut drizzle - Set aside 1 tablespoon of the coconut cream (for garnish). Add 2 - 3 tablespoons of milk and whisk into a thick but drizzle-able consistency. (Warm in microwave if needed to remove lumps). Set aside.
3
Sauté curry paste **key step!** - Melt the coconut oil in a large pot over medium heat. Add the curry paste, garlic and ginger. Cook for 3 - 4 minutes until it darkens in colour and is not as wet (lower heat and scrape, if it starts catching on the base).
4
Simmer 1 (5 min) - Add the coconut cream, stock, water, fish sauce and lentils. Stir, increase heat to bring to a simmer, then lower heat to medium so it's bubbling gently. Simmer for 5 minutes. (I cut the pumpkin in this time).
5
Simmer 2 (15 min) - Add pumpkin and simmer for a further 15 minutes, or until the lentils have mostly broken down to form a thick soup and the pumpkin is soft. Tear baby spinach by hand, drop in and stir until wilted (~1 minute).
6
Serve in bowls, with a swirl of the coconut drizzle, sprinkled with coriander and fresh chilli if desired. Squeeze over lime juice before digging in, and I am really hoping you managed to score hot flaky roti for dunking! (Cook from frozen in pan, super easy!).