Make this rich, flavorful Red Curry Soup with whatever veggies you want! It’s a filling, one-bowl meal that only takes about 45 minutes to make.
This Red Curry Soup recipe is from Richa Hingle’s latest cookbook: Vegan Richa’s Everyday Kitchen. Richa’s recipes are always top notch.
She writes clear instructions, and her photos are always beautiful. This book is a gorgeous collection of flavorful recipes, and I can already see it becoming a staple in my own kitchen.
I chose the Red Curry Soup with Red Lentils, because I. LOVE. CURRY. I’m also the only person in my house who does, so I don’t get to eat curries as often as I’d like.
This soup was exactly what I needed in my life! It’s rich and flavorful, and it reheats well. I made a batch on a Tuesday and got to eat curry for lunch for three days in a row! Heaven.
This soup is incredibly simple to make. Just simmer your lentils, saute a few ingredients, then add a few more, and simmer again until you reach curry perfection.
Serve topped with Thai basil and a squeeze of lime, and you’ve got restaurant-worthy curry right in your own kitchen.
Check out a few more recipes from Vegan Richa’s Everyday Kitchen:
- Black Pepper Cheesy Mac with Broccoli at Spabettie
- Bombay Potatoes and Peas at Vegan in the Freezer
- Buffalo Chickpea Tacos at Dianne’s Vegan Kitchen
- Richa’s Brownies at Vegetarian Gastronomy
- Easiest Black Bean Burgers at Veggies Save the Day
Red Curry Soup with Lentils
Make this rich, flavorful Red Curry Soup with whatever veggies you want! Serve this very slurp-able soup with large soup spoons. For a brothy soup, add more coconut milk or water. (From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.)
- 1/2 cup red lentils , picked over, rinsed, and drained
- 3 1/4 cups water divided
- 1 teaspoon organic safflower or other neutral oil
- 3/4 cup coarsely chopped onion
- 4 cloves garlic finely chopped
- 1 1/2-inch knob fresh ginger , peeled and minced or grated
- 3 tablespoons red curry paste
- 2 1/2 to 3 1/2 cups thinly sliced bell pepper (any color), carrots, or zucchini (or small cauliflower or broccoli florets)
- 1 (13.5-ounce can full-fat coconut milk
- 1 teaspoon salt
- 1 1/2 tablespoons raw sugar or other sweetener
- 1/4 teaspoon cayenne
- zest of 1 lime
- 1 teaspoon fresh lime or lemon juice
- 1/2 cup loosely packed fresh Thai basil or sweet basil
- 1/4 cup coarsely chopped fresh cilantro , divided (optional)
- fresh lemon wedges, for garnish
Combine the lentils with 2 1/2 cups (600ml) of the water in a small saucepan over medium heat. Cook the lentils for 13 to 15 minutes, or until they are al dente, stirring once halfway through the cooking time. Drain the lentils and set aside.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent, about 4 minutes. Add the ginger and red curry paste and stir to combine. Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the bell pepper and a splash of water and cook for 5 minutes.
Add the milk, remaining 3/4 cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Add the cooked lentils and bring the mixture to a rolling boil, 6 to 7 minutes. Taste and adjust the seasonings. Reduce the heat to low. Add the Thai basil and 2 tablespoons (6g) of the cilantro (if using) and stir to combine. Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the remaining cilantro and lemon wedges and serve.
Variations: Add some smooth peanut butter and curry powder for a Massaman-style soup. Add 10 ounces (284g) cubed firm or extra-firm tofu instead of cooked lentils.