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Caldo Verde
Thai Red Curry Lentil Soup
| By : |
| 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
Ingredients
|
Instructions
- Heat the Instant Pot on sauté mode and add the oil when the display says "hot".
- Sauté the onion for about 2 or 3 minutes until it just starts to take on some colour.
- Add in the garlic and ginger and sauté for 1 more minute.
- Now put in the red curry paste and sauté that for about 30 seconds to a minute - don't let it burn.
- 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. - 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.
- Open the lid and puree the soup with an immersion blender.
- Serve with a wedge of lime and some chopped cilantro and some fresh chilis if you really want to make it spicy. Enjoy!
Carole’s passions for food and her family–although not necessarily in that order–are legendary. From her love of blogging on The Yum Yum Factor, showcasing delicious and unique ethnic and everyday recipes to reviewing local restaurants and other exciting edible happenings in Toronto, teaching cooking classes and doing recipe development for brands, Carole has found her niche in the food world by drawing on her vast travel experience and food knowledge for inspiration as well as pulling from the daily ups and downs of her life for humour. For the last two years, she has been teaching popular Instant Pot workshops all over Toronto and has devoted a large chunk of her time to developing pressure cooker recipes.Her newest adventure is her role as Chef at The Kingston Social House in Toronto!
When she’s not busy creating magic in the kitchen, Carole, an in-demand makeup artist, works her magic on celebrities from Kristen Stewart to Bruce Willis. You can check out her makeup portfolio at Carole Nelson Makeup
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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
This is delicious. Next time I make it I will add a bit more curry for more kick.
I omitted the spaghetti squash and added carrots. Also did not puree it and it was the perfect texture.