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A Thai Red Lentil Soup that's vibrant, full of flavor and mildy spicy. Super quick and easy to make. Most ingredients can come from the pantry or your regular grocery store.
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Thai Red Lentil Soup with Sugar Snap Peas

Prep Time10 mins
Active Time15 mins
Course: Soup
Keyword: red lentil soup, thai red curry, thai soup, vegetarian soup
Yield: 4

Materials

  • 4 ounces (120 g) sugar snap peas
  • 3 tbsp olive oil or vegetable oil
  • 1 medium onion, diced
  • 1½ tbsp red curry paste (or more if you like it spicier)
  • 1¼ cup (250 g) dried, red lentils
  • 2 stalks lemongrass, lightly crushed
  • peel from 1 lime, peeled in strips with a vegetable peeler
  • 3 cups (700 ml) water, vegetable or chicken stock
  • 1 cup (250 ml) coconut milk (plus extra for garnish, optional)
  • 2-3 tbsp lime juice
  • 2½ tbsp soy sauce
  • 2 tsp salt, or to taste
  • cilantro, coursely chopped, for garnish (optional)
  • chili oil or hot sauce for garnish (optional)
  • 4 lime wedges, for serving (optional)
  • fresh chili slices, for garnish (optional)

Instructions

  • In a small pot of boiling, salted water, blanch snap peas for 30-40 seconds. Drain and rinse under cold water. Slice into thin strips on the diagonal. Set aside.
  • In a large pot, heat oil on medium. Add onions and saute' for 6-7 minutes to soften and develop sweetness. Add the red curry paste and saute' for 1 minute. Add the lemongrass, lime peel and lentils. Stir to coat everything well.
  • Add water or stock and bring to a boil. Lower heat to a bare simmer and cover pot. Simmer for 15 minutes, stirring soup once or twice. Lentils should be completely soft (soup may look a little thick at this point).
  • Remove lemongrass and lime peels. Blend soup in a blender or with an immersion blender until completely smooth. Put soup back into pot. Add the coconut milk, lime juice, soy sauce and salt. Bring back to a boil for 1 minute and remove from heat. Taste and adjust soy sauce, salt or lime juice, if needed.
  • Ladle soup into bowls. Garnish with sugar snap peas, cilantro, drizzles of coconut milk and/or chili oil. Serve with extra lime wedges on the side.

Notes

-to make this spicier, add more red curry paste or top with more chili oil and/or fresh chili slices.
-to add an extra boost of umami to this soup, especially if you are using water or vegetable stock, a tablespoon of miso paste (vegan) or fish sauce could be added before blending.
-substitute cilantro with parsley, mint or thai basil if desired
-all garnishes are optional if you prefer a completely smooth soup
 
-recipe adapted from Plenty More by Yotam Ottolenghi 
-published by Ten Speed Press, 2014
-buy the book here.