Thai Red Curry Lentil Soup
By :Carole Nelson Brown
Print Recipe
Votes: 4
Rating: 5
Rate this recipe!
Course Soup
Cuisine Thai
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Curry Paste, Lentils
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
  • 1 tablespoon coconut oil
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 1 tablespoon Ginger grated
  • 1 tablespoon Thai red curry paste use 2 tablespoons for spicier curry
  • 3 cups broth chicken or vegetable)
  • 13.5 ounce coconut milk 1 can
  • 1 cup red lentils
  • 1/2 head cauliflower chopped small
  • 2 cups spaghetti squash cooked
  • 1 tablespoon fish sauce omit if vegan or vegetarian
  • pinch salt
  • 1 lime juiced, plus more to serve
  • cilantro to serve
Course Soup
Cuisine Thai
Difficulty Easy
Browse Category Soups, Stews & Broths
Duration 30-60 min
Diet Low Carb
Cooking Technique Pressure Cook
Main Ingredient Coconut Milk, Curry Paste, Lentils
Prep Time 15 minutes
Cook Time 30 minutes
Servings
6-8 servings
Ingredients
  • 1 tablespoon coconut oil
  • 1 small onion chopped
  • 2 cloves garlic chopped
  • 1 tablespoon Ginger grated
  • 1 tablespoon Thai red curry paste use 2 tablespoons for spicier curry
  • 3 cups broth chicken or vegetable)
  • 13.5 ounce coconut milk 1 can
  • 1 cup red lentils
  • 1/2 head cauliflower chopped small
  • 2 cups spaghetti squash cooked
  • 1 tablespoon fish sauce omit if vegan or vegetarian
  • pinch salt
  • 1 lime juiced, plus more to serve
  • cilantro to serve
Votes: 4
Rating: 5
Rate this recipe!
Instructions
  1. Heat the Instant Pot on sauté mode and add the oil when the display says "hot".
  2. Sauté the onion for about 2 or 3 minutes until it just starts to take on some colour.
  3. Add in the garlic and ginger and sauté for 1 more minute.
  4. Now put in the red curry paste and sauté that for about 30 seconds to a minute - don't let it burn.
  5. Pour about 1 cup of the broth in and stir the curry paste into the broth until it's all dissolved. Add in the rest of the ingredients.
  6. Lock on the lid with the valve closed and cook at High Pressure for 15 minutes. When time is up natural pressure release for about 10 minutes before releasing the last of the steam.
  7. Open the lid and puree the soup with an immersion blender.
  8. Serve with a wedge of lime and some chopped cilantro and some fresh chilis if you really want to make it spicy. Enjoy!
3 replies
  1. marthas19
    marthas19 says:

    Delicious! I doubled the recipe and it worked perfectly in a 6 quart instant pot. The only modification I made was to cut the coconut milk in half as I didnt want so much fat in the soup. It made 16 cups. Each cup had 150 calories
    6 gms fat
    17.7 grams carbs
    6.4 gms protein

  2. Amandahall
    Amandahall says:

    I omitted the spaghetti squash and added carrots. Also did not puree it and it was the perfect texture.

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