Thai curried soup

This spicy delight has the traditional flavors you love from Thai restaurants at a fraction of the price. Packed with a savory blend of spices and smooth, delicious lentils, this is the perfect soup for kicking a cold to the curb. Simplicity at its very best, you will love this sweet and sour soup recipe.

This recipe is a great go-to when you’re running low on ingredients, and substitutions are easy if you don’t have exactly what it calls for: Brown lentils can easily take the place of red lentils; half-and-half can substitute for the coconut milk (just remember to add a pinch of sugar to add that sweet flavor). Fresh parsley can be used in place of cilantro. This soup is incredibly versatile and delicious every time.

Be sure to add the coconut milk after you have already blended the rest of the soup. Blending it all together with coconut milk can make your soup frothier than you intended.

Always let your lentils saute with the spices and onion before adding your liquid: This extra cooking time is essential for giving your lentils a stronger toasty flavor. If you’re not afraid of spice, a couple dashes of Sriracha will really turn up the heat—and clear your sinuses.

Instructions

In a large pot, heat olive oil over medium heat. Saute onion and garlic until translucent and fragrant, about 4 minutes. Stir in curry powder, paprika, cumin and lentils and saute for 2 minutes. Pour in broth and add salt and pepper.

Bring mixture to a boil, then reduce the heat to low and simmer covered for 15 minutes until lentils are very soft. Carefully pour soup into a blender and puree (this may mean doing a few small batches).

Return soup to pot, add coconut milk and heat until warmed through. Finish by stirring in lemon juice and cilantro until the soup has a sweet and tangy flavor. Season with additional salt and pepper to taste and serve garnished with a sprig of cilantro.