Thai Green Curry Lentil Soup
There’s something incredibly comforting about a warm bowl of soup, especially when it’s packed with flavor and nutrition. This Thai Green Curry Lentil Soup is a perfect example of a dish that is not just hearty but also a delightful explosion of flavors. Combining the earthiness of lentils with the aromatic notes of Thai green curry, this soup is a vibrant way to enjoy a wholesome meal. Whether you’re looking for a cozy dinner on a chilly evening or a nourishing lunch, this recipe will become a staple in your kitchen.
Why You’ll Love This Recipe
This Thai Green Curry Lentil Soup is everything you could want in a comforting dish. It’s creamy, flavorful, and surprisingly easy to make. The lentils provide a great source of protein, making this soup not just filling but also a nutritious option for any meal. The combination of Thai green curry paste with coconut milk gives it that signature kick while remaining accessible for those who may be new to Thai cuisine. Plus, it’s a one-pot wonder, meaning fewer dishes to wash!
Ingredients at a Glance
- 2 tablespoons olive oil
- 1 medium onion, diced (about 2 cups)
- 2 medium cloves garlic, minced (about 2 teaspoons)
- 4 cups vegetable broth
- 1 cup French green lentils, rinsed and sorted (discard any debris or bad lentils)
- 1/4 cup Thai green curry paste*
- 1 tablespoon fresh minced ginger
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 1 (14-ounce) can lite coconut milk
- 1/4 cup cilantro, chopped
Hardware & Gadgets
- Large pot or Dutch oven: Ideal for soup-making, allowing for even cooking.
- Cutting board and knife: Essential for chopping veggies with ease.
- Measuring cups and spoons: For precise ingredient measurements.
- Wooden spoon: Perfect for stirring and mixing your soup without scratching your pot.
- Blender (optional): If you prefer a smoother texture, blending part of the soup can add creaminess.
Thai Green Curry Lentil Soup Cooking Guide
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the diced onion and sauté until it becomes translucent, about 5-7 minutes. Add the minced garlic and fresh ginger, stirring frequently until fragrant, about 1 minute.
Step 2: Add the Lentils and Spices
Stir in the rinsed French green lentils, ground coriander, and salt. Mix well to combine all the flavors and let them toast for a minute.
Step 3: Incorporate the Broth and Curry Paste
Pour in the vegetable broth and add the Thai green curry paste. Stir vigorously to dissolve the curry paste into the broth, ensuring it’s well mixed with the lentils and spices.
Step 4: Simmer the Soup
Bring the mixture to a boil, then reduce the heat to low, covering the pot. Let it simmer for about 25-30 minutes, or until the lentils are tender. Stir occasionally to prevent sticking and ensure even cooking.
Step 5: Add Coconut Milk
Once the lentils are cooked through, stir in the lite coconut milk. Allow the soup to warm through for an additional 5-10 minutes on low heat.
Step 6: Finish with Fresh Cilantro
Remove the soup from heat and stir in the chopped cilantro. Taste and adjust seasoning if needed. This step adds a fresh burst of flavor that perfectly complements the soup.
Step 7: Serve and Enjoy
Ladle the soup into bowls and enjoy it warm! It pairs beautifully with crusty bread or over a bed of rice for a more filling option.
Better-for-You Options
- Use low-sodium vegetable broth to control sodium levels.
- Opt for full-fat coconut milk for a richer texture if preferred.
- Incorporate additional veggies like spinach or carrots for added nutrition.
- Substitute quinoa for lentils for a gluten-free grain option.
Avoid These Traps
- Don’t skip rinsing the lentils; this helps remove any debris and ensures better texture.
- Be cautious with the amount of curry paste; start with less and add more for your taste preference.
- Don’t let the soup boil vigorously after adding coconut milk; this can cause it to separate.
- Ensure your lentils are fresh; older lentils may take longer to cook and can affect the texture.
Leftovers & Meal Prep
This Thai Green Curry Lentil Soup is perfect for meal prep. Store leftovers in airtight containers in the refrigerator for up to 5 days. The flavors actually deepen and improve after a day or two! You can also freeze portions for up to 3 months. When reheating, add a splash of vegetable broth or water to loosen the soup if it thickens in the fridge.
Your Top Questions
Can I use other types of lentils?
Yes, while French green lentils hold their shape well, you can use brown or red lentils. Just note that cooking times may vary, with red lentils cooking faster and breaking down more.
Is there a vegetarian substitute for the Thai green curry paste?
Most store-bought Thai green curry pastes are vegetarian, but always check the label. You can also make your own paste at home using fresh herbs and spices.
How spicy is this soup?
The heat level depends on the curry paste used. Start with a smaller amount and taste as you go. You can always add more for an extra kick!
Can I make this soup in advance?
Absolutely! This soup stores well in the refrigerator or freezer, making it a great option for meal prep.
Bring It to the Table
Gather your family or friends around the table and serve this vibrant Thai Green Curry Lentil Soup as a centerpiece. The beautiful colors and aromatic scents will invite everyone to dig in. Consider serving with a side of warm, crusty bread or a simple salad to complement the meal.
This Thai Green Curry Lentil Soup is not just a recipe; it’s an experience. The melding of flavors, textures, and aromas will transport your taste buds straight to Thailand. Dive into this bowl of goodness and enjoy the comforting warmth it brings to your day. Happy cooking!
Thai Green Curry Lentil Soup
Ingredients
Equipment
Method
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté until translucent, about 5-7 minutes. Stir in the minced garlic and ginger until fragrant, about 1 minute.
- Stir in the rinsed French green lentils, ground coriander, and salt, mixing well to combine and toast for a minute.
- Pour in the vegetable broth and add the Thai green curry paste. Stir vigorously to dissolve the curry paste into the broth.
- Bring the mixture to a boil, then reduce heat to low, cover the pot, and let it simmer for about 25-30 minutes, or until the lentils are tender.
- Once lentils are cooked, stir in the lite coconut milk and warm through for an additional 5-10 minutes on low heat.
- Remove from heat and stir in the chopped cilantro. Taste and adjust seasoning if needed before serving.
- Ladle the soup into bowls and enjoy warm, paired with crusty bread or over rice.
Notes
- Use low-sodium vegetable broth for lower sodium levels.
- Add extra veggies like spinach for more nutrition.
- Freeze leftovers for up to 3 months for easy meals later.
