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.
THAI GREEN CURRY
Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)
Provided by Nagi
Categories Mains
Time 35m
Number Of Ingredients 21
Steps:
- Heat oil in a heavy based skillet or pot over medium high heat.
- Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
- Add chicken broth and coconut milk, mix to dissolve paste.
- Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
- Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
- Add kaffir lime leaves. Mix then bring to simmer.
- Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
- Add eggplants, cook 5 minutes until soft.
- Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
- Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
- Serve curry over jasmine rice with garnishes of choice.
Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving
GREEN CURRY SWEET POTATO & LENTIL SOUP
Categories Bean Leafy Green Potato Yogurt Soup/Stew Winter Dinner Stew Healthy Wheat/Gluten-Free
Number Of Ingredients 17
Steps:
- Heat the coconut oil in a large saucepan over medium heat until melted.
- Add onion, shallots, garlic, ginger and salt.
- Cook until onion is soft and translucent, about 5 minutes.
- Add green curry paste and cook, stirring often until the mixture starts to stick to the pan.
- Add sweet potato and lentils and stir to coat with mixture, 1 minute.
- Add broth and fish sauce, bring to a boil then reduce to simmer, stirring often.
- Simmer for about 30 minutes or until sweet potatoes and lentils are cooked.
- Add coconut milk, and yogurt and stir to mix.
- Add spinach and cilantro and cook until spinach wilts, about 5 minutes.
- Ladle into bowls and top with cilantro leaves and a dollop of yogurt (optional).
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GREEN CURRY LENTIL SOUP RECIPE | BON APPéTIT
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4.7/5 (139)Servings 4
- 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.
- Stir sweet potato and lentils into onion mixture, then add broth and 1 tsp. Diamond Crystal or ½ tsp. Morton kosher salt and bring to a boil. Reduce heat to a simmer and cook soup, stirring occasionally, until sweet potatoes are cooked through and lentils are tender but not mushy, 20–25 minutes.
- Add coconut milk to soup; return to a simmer. Add spinach and fish sauce and cook just until spinach is wilted, about 30 seconds. Taste soup and season with more salt and/or fish sauce if needed.
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- Heat the unsalted butter in a large soup pot. Add the diced onion and garlic, and saute over medium-high heat for 8 to 10 minutes, stirring frequently, until the onions are very soft and translucent. They will reduce in volume significantly.
- Add the fresh thyme and turmeric, and continue to saute for an additional 7 to 8 minutes, until the mixture is very soft and fragrant.
- Add the stock and the lentils and bring to a boil. Immediately reduce the heat to low, and simmer for 25 to 30 minutes, or until the lentils are tender yet still hold their shape.
- In a small saucepan, heat the ghee (or clarified butter or melt unsalted butter) over low heat. Add the spices and freshly ground black pepper, and sauté, stirring constantly for 2 minutes or so, until the butter is fragrant. Watch the pan carefully, as it can easily go from fragrant to burned quite quickly.
THAI RED CURRY LENTIL SOUP · MY THREE SEASONS
From mythreeseasons.com
5/5 (2)Total Time 1 hr 30 minsCategory SoupCalories 580 per serving
- Prepare kale: Preheat oven to 275°F. Divide kale in half. Finely chop half of kale into ½ inch thick strips and reserve for soup. Tear remaining kale into 1 inch thick strips and place on a baking sheet. Coat with one tablespoon of oil and season with salt. Bake for 20-30 minutes or until crispy. Cool on sheet tray over a wire rack.
- Saute aromatics: While kale bakes, heat a dutch oven or large pot over medium. Add remaining 3 tablespoons of oil, followed by onion. Season with salt. Cook slowly until very soft and sweet, about 30 minutes.* Reduce heat to low when needed to prevent browning. Add garlic, ginger and chili and cook 1 minute. Add curry paste, increase heat to medium and cook 5-10 minutes, stirring often, until color is slightly deepened.
- Simmer soup: Add coconut milk (reserving ¼ cup), lentils, bay leaf, lemongrass and enough vegetable broth to cover (about 2 cups). Place reserved coconut milk in fridge. Partially cover soup and bring to a boil. Reduce to a simmer and cook 15-25 minutes or until lentils are tender and creamy. Remove and discard bay leaf and lemongrass. Add reserved kale and simmer about 5 minutes. Add additional vegetable broth, as needed, for desired consistency.
- Serve: Transfer soup to serving bowls. Top with a swirl of reserved coconut milk and kale chips. Serve with warmed naan and lime wedges. Enjoy.
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THAI RED CURRY LENTIL SOUP - SAVORY LOTUS
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5/5 (2)Category SoupCuisine ThaiTotal Time 35 mins
- Melt fat of choice over medium heat. Saute onion until translucent and starting to brown – about 4-5 minutes. Stir in red curry paste, garlic, and ginger and cook for another minute.
- Add broth, lentils, and sweet potatoes, bring to a boil, and then simmer partially covered until lentils are tender, about 20 minutes.
- Add in kale and coconut milk and cook uncovered until kale is soft- about 4-5 minutes. Turn off heat, add lime juice and garnish with fresh cilantro and lime wedges. Enjoy!
SPICY THAI LENTIL CURRY - SWEET PEAS AND SAFFRON
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5/5 (1)Calories 204 per servingCategory Dinner
- Combine ingredients- In a 4 quart or larger pot, combine the onion, coconut milk, Thai red curry paste, fish sauce (or soy sauce), brown sugar, stock and red lentils. Stir to combine, cover, bring to a boil, then reduce the heat to simmer.
- Simmer- Simmer for 20 minutes, stirring and using the spoon to mash the curry paste into the mixture (this is important, otherwise you could have chunks of curry paste in your curry- not great!). When curry is thickened and lentils are softened, the curry is ready to serve.
THAI COCONUT RED LENTIL SOUP (VEGAN) - FAMILYSTYLE FOOD
From familystylefood.com
4.8/5 (75)Total Time 35 minsCategory Soup And StewCalories 266 per serving
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook 5 minutes, or until softened.
- Add the lentils, 1 teaspoon salt and the water. Bring to a simmer, then turn the heat down to medium-low. Partially cover the pan and cook 20 minutes, until the lentils have swelled and softened and the mixture is thickened.
- Remove from the heat and stir in the coconut milk and lime juice. Taste and season with additional salt if you like. Serve in bowls garnished with cilantro.
GREEN COCONUT CURRY LENTIL SOUP | VEGAN & GF - SIMPLY QUINOA
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4.1/5 (19)Calories 199 per servingCategory Soup
- Heat the oil in a large stockpot or dutch oven. Add the onions and garlic and saute until just starting to soften, 3 - 5 minutes.
- Add the cauliflower, sweet potato, and eggplant and saute for another few minutes. Add the spices, curry paste, salt, pepper and lentils and stir to combine. Cook for 1 - 2 minutes.
- Add all of the liquid into the pot and stir to combine. Bring the soup to a boil, then cover and reduce to simmer. Cook for 30 - 40 minutes until the lentils have cooked and the sweet potato is fork tender. Add more water if needed.
- Remove from the heat and stir in the greens. Continue stirring until the greens have wilted. Serve immediately with your choice of toppings!
HEALING CURRY BUTTERNUT SQUASH LENTIL SOUP | AMBITIOUS KITCHEN
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4.9/5 (40)Total Time 50 minsServings 4Calories 377 per serving
- Add coconut oil oil to a large pot or dutch oven and place over medium high heat. Next add in garlic, ginger and onion and saute for 3-5 minutes until onion begin to soften.
- Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together for 30 seconds then immediately stir in coconut milk, vegetarian broth, lentils and peanut butter. Season with salt and pepper.
- Bring soup to a boil, then cover, reduce heat to low and allow soup to simmer for 20 minutes until lentils soften.
- After 20 minutes, transfer approximately half of the soup (about 3 cups) to a blender. It’s very important to protect your hands from steam and a potential heat explosion, so please place a clean dish towel over the lid and puree the soup until smooth. I like to start slow, then gradually increase the speed of the blender.
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