Creamy Spicy Red Lentil Coconut Soup with Lime and Basil
Indulge in the rich flavors of this Creamy Spicy Red Lentil Coconut Soup, brimming with the warmth of aromatic spices, the creaminess of coconut milk, and a zesty kick from fresh lime juice. This delightful dish combines red lentils, known for their high nutritional value, with vibrant herbs and a touch of sweetness from light coconut milk for a comforting and satisfying meal. Perfect as a starter or a light main course, this soup is not only delicious but also packed with protein and fiber, making it a nourishing option for any occasion. Enjoy it alongside crusty bread or a fresh salad for a wholesome meal.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
olive oil
2 teaspoons (none)
onions, chopped
2 cups (chopped)
ginger, minced
1 tablespoon (minced)
garlic cloves, minced
5 (minced)
cumin
1 teaspoon (ground)
ground coriander
1/2 teaspoon (ground)
cinnamon
1 pinch (ground)
chicken stock
3 cups (prepared)
dried red lentils
1 cup (rinsed)
water
1/2 cup (none)
light coconut milk
1 cup (none)
Thai basil
3 tablespoons (chiffonaded)
fresh lime juice
2 tablespoons (freshly squeezed)
salt and pepper
to taste (none)
Instructions
1
In a large saucepan, heat the olive oil over medium heat.
2
Add the chopped onions and sauté until they become soft and translucent, approximately 5-7 minutes.
3
Stir in the minced ginger and garlic, followed by the cumin, ground coriander, and a pinch of cinnamon. Cook for an additional 2-3 minutes until fragrant.
4
Pour in the chicken stock, add the dried red lentils and water, then bring the mixture to a boil.
5
Once boiling, reduce the heat to low and cover the saucepan. Let it simmer for about 30 minutes or until the lentils are tender.
6
Remove the soup from heat and allow it to stand for 5 minutes to cool slightly.
7
Using an immersion blender, carefully puree the soup until smooth and creamy. If you don't have an immersion blender, carefully transfer the soup to a blender in batches and blend until smooth.
8
Stir in the light coconut milk, Thai basil, fresh lime juice, and season with salt and pepper to taste. Mix well until everything is combined.
9
Serve the soup hot, garnished with additional basil or lime wedges if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Creamy Spicy Red Lentil Coconut Soup with Lime and Basil?
It is a rich and nourishing soup made with red lentils, light coconut milk, aromatic spices, and finished with fresh lime juice and Thai basil.
What type of lentils are used in this recipe?
The recipe calls for one cup of dried red lentils, which are rinsed before cooking.
Is this soup vegan?
The recipe as written uses chicken stock, but it can easily be made vegan by substituting it with vegetable stock.
Is the Creamy Spicy Red Lentil Coconut Soup gluten-free?
Yes, all the primary ingredients in this soup are naturally gluten-free.
How long does it take to cook the lentils?
Once the mixture reaches a boil, reduce the heat and simmer for about 30 minutes until the lentils are tender.
What spices provide the flavor in this soup?
The soup is seasoned with ginger, garlic, cumin, ground coriander, and a pinch of cinnamon.
How do I make the soup creamy?
The soup becomes creamy by pureeing the cooked lentils with an immersion blender and then stirring in light coconut milk.
Can I use a regular blender if I don't have an immersion blender?
Yes, you can carefully transfer the soup to a standard blender in batches and blend until smooth.
How much garlic is needed for this recipe?
The recipe requires 5 minced garlic cloves.
What is the purpose of the lime juice?
Fresh lime juice adds a zesty kick and brightens the flavors of the aromatic spices and coconut milk.
Can I substitute Thai basil with regular basil?
Yes, while Thai basil has a distinct anise-like flavor, regular sweet basil can be used if Thai basil is unavailable.
How much onion is used?
The recipe calls for 2 cups of chopped onions.
What type of oil should I use for sautéing?
The instructions recommend using 2 teaspoons of olive oil.
How do I prepare the Thai basil?
The Thai basil should be chiffonaded, which means cut into thin strips.
Is this soup high in protein?
Yes, red lentils are an excellent source of plant-based protein, making this a nourishing meal.
When should I add the coconut milk?
Stir in the light coconut milk after the soup has been pureed smooth.
How much chicken stock is required?
The recipe requires 3 cups of chicken stock.
Should the lentils be cooked before adding them to the pot?
No, you add dried red lentils directly to the stock and water to simmer.
How long should I sauté the onions?
Sauté the chopped onions for approximately 5-7 minutes until they are soft and translucent.
Is this soup considered spicy?
While the recipe includes aromatic spices and is labeled as 'spicy,' the heat is balanced by the creamy coconut milk.
How many ingredients are in this recipe?
There are 14 ingredients in total, including salt and pepper.
Can I use full-fat coconut milk instead of light?
Yes, you can use full-fat coconut milk for an even richer and creamier texture.
What can I serve with this soup?
It is delicious served alongside crusty bread or a fresh green salad.
How do I garnish the soup?
Garnish with additional Thai basil or fresh lime wedges before serving.
Do I need to let the soup cool before blending?
It is recommended to let the soup stand for 5 minutes to cool slightly before using a blender.
What is the preparation for the ginger?
The ginger should be minced before being added to the saucepan.
Is this a good recipe for comfort food?
Yes, the warm spices and creamy texture make it a satisfying and comforting meal.
Can I add extra water if the soup is too thick?
Yes, you can adjust the consistency by adding a little more water or stock if you prefer a thinner soup.
How much cumin is used in the recipe?
The recipe uses 1 teaspoon of ground cumin.
Is this recipe easy to make?
Yes, it is tagged as an 'easy recipe' that involves simple sautéing, simmering, and blending.