Thai Green Curry Lentil Soup Recipes
THAI GREEN CURRY LENTIL SOUP
This simple, hearty, and vegan soup comes together in about 30 minutes. Perfect for a weeknight winter dinner!
Provided by Kare for Kitchen Treaty
Time 40m
Number Of Ingredients 11
Steps:
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent and beginning to brown, 7 - 8 minutes. Add the garlic and cook, stirring, for another minute.
- Add the vegetable broth, lentils, curry paste, ginger, coriander, and salt. Increase heat to medium-high and cook, stirring, until the soup comes to a boil. Reduce heat to medium-low and cover. Simmer for 25 - 30 minutes, until lentils are tender.
- Add coconut milk and return to a simmer, stirring frequently. Stir in cilantro. Serve.
THAI GREEN CURRY NOODLE SOUP (2 WAYS!)
A fast, easy, and comforting soup with Thai flavors, rice noodles, and your protein of choice - tofu for the plant-based folk, chicken for the meat-eaters.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 19
Steps:
- Set a medium pot over low heat. Add the oil. When hot, add the shallots and ginger. Cook, stirring frequently, until softened, about 5 minutes.
- Add the green curry paste and turmeric (if using). Cook, stirring constantly, for one minute.
- Add the vegetable broth, coconut milk, Tamari or soy sauce, brown sugar, and 1/2 teaspoon kosher salt.
- Increase heat to medium and bring to a simmer. Reduce heat and simmer, uncovered, for 5 minutes.
- Meanwhile, chop/shred your toppings and prepare the rice noodles according to package instructions.
- Right before serving, stir lime juice into broth. Taste and add more salt if you like.
- To serve, divide the noodles between four bowls. Add protein - chicken or tofu - to each bowl. Ladle the broth over the top. Scatter cilantro and scallions over the top and serve with additional lime wedges and sriracha.
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- Heat oil in a large saucepan over medium. Add onion, garlic, and ginger; season with salt. Cook, stirring often, until onion is translucent and starts to soften, about 3 minutes. Add curry paste and cook, stirring and scraping bottom of pan constantly, until paste is fragrant and slightly darkened and mixture starts to stick to pan, about 3 minutes.
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