House of Asia > Recipes > Green lentil soup with coconut milk

Green lentil soup with coconut milk

30 min

3 servings

slightly spicy

4.6 / 5. Number of votes: 21

No one has rated this recipe yet.

Coconut milk is a great addition to soups. This time, we've added it to a delicious and aromatic green lentil soup. Ginger and curry give the soup a delicately spicy flavor, while the coconut milk softens its flavor. We recommend it especially on cold days.

Vegetables Thailand 15-30 minutes

Ingredients

200 ml Coconut milk 5-7% House of Asia
1 liter of vegetable broth
250 g green lentils
3 carrots
1 onion
3 garlic cloves
1 cm freshly grated ginger
2 teaspoons of curry spice
2 tablespoons of oil
1 teaspoon of Himalayan salt
½ teaspoon of ground pepper

TIP:
Garnish the soup with parsley and toasted sunflower seeds.

A method of preparing

Heat the oil in a pot over medium heat. Add the finely chopped onion, garlic, and ginger and sauté for 3 minutes.
Then add vegetable broth, chopped carrots, lentils, curry spices and cook everything for 20-25 minutes.
Add coconut milk and salt and cook for another 2 minutes, stirring thoroughly. Season with pepper.
You can serve the soup immediately or blend it with a blender to obtain a creamy consistency.
Sprinkle the finished soup with sunflower seeds and finely chopped parsley.