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.
Prep Time 10 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes mins
Course Main Course, Soup
Cuisine Thai
- 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
In a large pot, add the avocado oil. Then, add the onions, garlic, carrots, and bell pepper. Sauté for about 4-5 minutes.
Next add in the curry paste and ginger and sauté for another 30 seconds to minute.
Stir in broth, lentils, and coconut milk, season with a little salt and pepper. Cover and cook for about 17-20 minutes.
Then add in the rice noodles, lime juice, frozen peas, coconut sugar, basil, cilantro, green onions and stir for about 5 minutes.
Adjust seasoning as needed, serve and enjoy!