A thick and creamy Thai red lentil soup with a little oomph! You won't be disappointed with how filling this healthy Thai soup is. Oh, and we can't forget to mention that this recipe is plant based, gluten free, and ready in under 20 minutes! We aren't kidding when we say that this soup will quickly become a go-to staple in your house.
Let's talk about what makes this Thai Red Lentil Soup so amazing!
Is it just me or is soup highly underrated? The variety in types of soups is ridiculous! I mean, it seems as though any cuisine--or dish for that matter-- can be somehow made into a soup. I'm being honest when I say that, if I could, I would live solely off of soup alone. Come on, with all the soup possibilities it wouldn't even be that hard. Now, imagine your favourite Thai takeout and throw all of that tangy, spicy, cocunut-y goodness into a warm and filling bowl. Yes you heard that right, your favourite Thai takeout in a healthy soup form; oh, and plant based too! So why not give this amazing Thai soup a go and join me in my love for soup.
Long story short, this soup is:
- Packed with protein
- Packed with fibre
- Plant Based
- Gluten free
Some Tips and Tricks
- Sauté the Thai red paste with the garlic for approximately one minute to release the flavours in the paste
- Deglaze the pot with rice vinegar to add some acidity and another level of flavour
- Use an immersion blender, if you have one of course! This will help make the soup so thick and creamy
- Make sure your Thai paste is in fact vegan. Check the ingredients before you buy as some brands contain fish.
Substitutions and Modifications
- No Rice Vinegar? Try using white vinegar or lemon juice. Though Rice vinegar yields the best results in our books
- I'm not vegan, can I use regular milk instead of coconut milk? We haven't tried this recipe without coconut milk. But, if you're wanting to try this recipe out with a different milk alternative we recommend substituting it with 1 ½ cups of a higher fat option, such as whole milk or heavy cream. Or try this non vegan recipe out
- Add in some greens. Bok choy, kale, and/ or broccoli would taste quite yummy in this
- Add more carbs! Uncooked Sweet potato or butternut squash would be a tasty addition. However, make sure to add a cup of liquid for every cup of uncooked sweet potato/squash.
- Serve with naan or flat bread. Click here for an amazing naan bread recipe.
Check out our other plant based recipes:
Easy Plant Based Chickpea Curry
Please leave me a comment if you made this recipe and don’t forget to share a picture of your creation with @Fiftyshadesofyumm on Facebook and Instagram using#Fiftyshadesofyumm.
ENJOY AND HAPPY COOKING!
Thai Red Lentil Soup
- Instant Pot
- 2 tablespoon Olive oil extra virgin
- 2 Cloves Garlic minced
- 3 tablespoon Thai red curry paste see note
- 2 teaspoon Rice vinegar
- 4 Cups Vegetable stock no salt added
- 400 mL Coconut milk canned
- 1 Cup Red lentils
- 1 teaspoon Salt
- Cilantro to garnish
- Salted peanuts to garnish
- Set the instant pot to the saute function. Warm up the olive oil and then add in the minced garlic. Saute until the garlic becomes fragrant.
- Add in the thai red paste and continue to saute for approximately one minute. Deglaze the pot with the rice vinegar then press cancel to stop sauteing.
- Once you have turned off the saute function combine the vegetable stock, coconut milk, and red lentils making sure to stir everything really well before placing the lid on the instant pot.
- Set the Instant pot to pressure cook for 12 minutes and set the valve at the top to sealing.
- When the timer runs out do a quick release by moving the valve at the top of the Insant pot to venting. Once the pin has dropped it is safe to remove the lid of the pressure cooker.
- Serve and enjoy. Garnish with some fresh cilantro and salted peanuts to add a little extra crunch and flavour.
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