Thai Red Curry Lentil Soup
Servings Prep Time
6-8servings 15minutes
Cook Time
30minutes
Servings Prep Time
6-8servings 15minutes
Cook Time
30minutes
Ingredients
  • 1tablespoon coconut oil
  • 1small onionchopped
  • 2cloves garlicchopped
  • 1tablespoon Gingergrated
  • 1tablespoon Thai red curry pasteuse 2 tablespoons for spicier curry
  • 3cups brothchicken or vegetable)
  • 13.5ounce coconut milk1 can
  • 1cup red lentils
  • 1/2head cauliflowerchopped small
  • 2cups spaghetti squashcooked
  • 1tablespoon fish sauceomit if vegan or vegetarian
  • pinch salt
  • 1 limejuiced, plus more to serve
  • cilantroto serve
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!