Thai Red Curry Lentil Soup
This Thai Red Curry Lentil Soup combines red lentils, sweet potatoes, kale, and coconut milk for a comforting, spicy, and creamy meal that comes together quickly in a pressure cooker.
Equipment
- 1 Pressure cooker
Ingredients
Main ingredients
- 1 tablespoon Butter or ghee or coconut oil for sautéing
- 1 Small yellow onion chopped
- 2-3 tablespoon Thai red curry paste
- 1-2 cloves Garlic minced
- 1 inch Fresh ginger grated
- 5 cups Broth veggie or bone broth
- 1 ½ cups Red lentils soaked and rinsed
- 2 cups Sweet potatoes chopped
- 3 cups Kale de-stemmed and thinly sliced
- ½ cup Full fat coconut milk
- 1 Lime juiced
- Salt to taste
- Cilantro and lime wedges for garnish
Instructions
Instructions
- Heat butter, ghee, or coconut oil in the pressure cooker over medium heat.
- Add chopped onion and sauté until soft and translucent, about 5 minutes.
- Stir in red curry paste, garlic, and ginger. Sauté for 1-2 minutes until fragrant.
- Add broth, red lentils, and sweet potatoes. Stir to combine.
- Seal the pressure cooker and bring to high pressure. Cook for 20–25 minutes, then perform a natural release.
- Open lid and add kale and coconut milk. Stir and simmer for 5 minutes until kale is tender.
- Stir in lime juice and salt to taste. Serve hot, garnished with cilantro and lime wedges.
Notes
Make extra and freeze for easy meals later. Tastes even better the next day!