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Vegetable Thai Red Curry Soup

Vegetable Thai Red Curry Soup

Looking for a tasty soup to enjoy this season? Try this Vegetable Thai Red Curry Soup. It’s gluten-free, vegan, and so easy to make. 
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Thai
Ingredients Method

Ingredients
  

  • 1 tablespoon avocado oil
  • 3/4 cup red lentils
  • Salt and pepper to taste
  • 3 garlic cloves minced
  • 1 red bell pepper diced
  • 1 yellow onion diced
  • 1 cup frozen peas
  • 3 loose carrots peeled and diced
  • 3 tablespoons red curry paste
  • 1 tablespoon freshly grated ginger
  • 8 cups low sodium vegetable broth
  • 1 13.5-ounce can coconut milk
  • 1/2 8-ounce package rice noodles
  • 3 teaspoons coconut sugar
  • 3 green onions thinly sliced
  • 1/2 cup chopped fresh cilantro leaves
  • 1/4 cup chopped fresh basil leaves
  • 2 tablespoons freshly squeezed lime juice about 1 lime

Method
 

  1. In a large pot, add the avocado oil. Then, add the onions, garlic, carrots, and bell pepper. Sauté for about 4-5 minutes.
  2. Next add in the curry paste and ginger and sauté for another 30 seconds to minute.
  3. Stir in broth, lentils, and coconut milk, season with a little salt and pepper. Cover and cook for about 17-20 minutes.
  4. Then add in the rice noodles, lime juice, frozen peas, coconut sugar, basil, cilantro, green onions and stir for about 5 minutes.
  5. Adjust seasoning as needed, serve and enjoy!