Laine's Amazing Thai Curry Soup Recipe

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Laine's Amazing Thai Curry Soup

Karen Feinen

By
@Ganieda

My friend, Laine's amazing curry soup recipe, with a little of my own tweaking.


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Rating:

Serves:

8 - 12

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

2 jar(s)
thai curry paste (red or green) 4 oz. each
2 Tbsp
butter or coconut oil
2 bunch
green onions, chopped
as many hot peppers as you want or can stand
3 large
carrots, sliced
4 -6 medium
sweet potatoes, cut into 1" cubes
1/2 - 1 c
raisins (preferably golden, but any will do)
2 Tbsp
(or more) grated ginger
2 can(s)
tomato paste, 6 oz. each
2 can(s)
coconut milk, 13.5 oz each
2 1/2 c
split peas, rinsed well
2 1/2 c
red lentils, rinsed well

Directions Step-By-Step

1
In a small pan over medium heat, warm curry paste, stirring until it becomes aromatic, about 2-5 minutes. Remove from heat. Cover and set aside.
2
Heat butter or oil over medium in a large, deep skillet. Saute green onions and hot peppers for about 2 -5 minutes.
3
Add carrots and sweet potatoes and cook until potatoes are just tender about 10 minutes.
4
Add raisins and ginger and saute for about another minute.
5
Add tomato paste and curry paste and stir until combined. Remove from heat and set aside.
6
Place split peas in a large pot and add enough water to cover. Bring to a boil. Stir vegetable and curry mixture into the pot with the split peas. Add coconut milk and return to a boil. Reduce heat to simmer and cook, uncovered, for about 1 hour.
7
After one hour, add lentils and cook at least another 30 minutes to an hour more until split peas and lentils are very tender and falling apart.
8
Serve as is, topped with added hot peppers and green onions if you like, or may be served over Jasmine rice.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Thai
Other Tag: Healthy