Thai Red Lentil Soup
A thick and creamy Thai soup with a little extra kick that is sure to fill you up. This recipe is also plant based, gluten free and deliciously healthy.
Equipment
- Instant Pot
Ingredients
- 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
Instructions
- 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.
Notes
If you want this recipe to be vegan make sure to look at the ingredients in the Thai red curry paste as some have fish in them