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EASY Thai Coconut Soup Recipe

Thai Coconut Lentil Soup

Featured in this recipe, Kevin's Natural Foods, Thai Coconut Sauce. The sweet-savory flavors marry beautifully with red lentils. This recipe is  Vegan, Vegetarian. Enjoy
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Course: Healthy
Cuisine: Indian
Keyword: Healthy, Indian Cuisine, Vegan, Vegetarian
Prep Time: 10 minutes
Cook Time: 40 minutes
Servings: 4 servings
Author: Rebecka Evans

Ingredients

  • 2 packages 7-ounce each Kevin's Thia Coconut Sauce
  • 1 tablespoon Ghee or coconut oil
  • 1 tablespoon fresh grated ginger
  • 2 cloves minced garlic
  • 3-3 ½ cups organic vegetable stock
  • 2 cups red lentils
  • 1 4- ounce package paneer cheese
  • ¼ cup fresh cilantro whole or chopped for garnish
  • 1 sliced lime
  • ¼ cup freeze-dried onion strings Indian Market
  • 4-6 slices naan bread 
  • Edible marigold flowers
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Instructions

  • Melt Ghee in a medium stockpot over medium-high heat. 
  • Add ginger and garlic and saute for 1 minute to release juices. 
  • Rinse lentils in cold water and drain. Add lentils and sautee in the pan to toast, about 3 minutes. 
  • Add 3 cups vegetable broth and 2 packages of Kevin's Thai Coconut Sauce. Bring to a boil. Immediately reduce heat to medium and simmer until lentils are tender about 35-40 minutes. Add more vegetable broth to reach the desired consistency. 
  • Slice paneer cheese into wedges. Saute in a dry non-stick pan until browned. Turn half way through cooking. 
  • Heat freeze-dried onion string in a microwave-safe bowl. Save for garnish

Notes

Serve with Basmati rice, a slice of paneer cheese, naan bread, and garnish with freeze-dried onion strings, cilantro, lime slices, and edible marigold petals. ENJOY