Panang Curry Red Lentil Soup
Prep time: 
Cook time: 
Total time: 
Yield: 12 servings
Panang Curry Red Lentil Soup uses simple red lentil soup as the base and builds complexity with inspiration from Thai flavors.
Optional Garnishes:
  • Fresh cilantro
  • Crushed peanuts
  • Crushed red pepper flakes
  • Fresh lime wedges, for squeezing into the soup
  1. Heat the coconut oil in a 5-quart pot over medium heat. Add the onion and cook until softened, but not browned, about 5 to 7 minutes, stirring occasionally. Add the garlic and ginger and cook 1 minute more, stirring constantly.
  2. Add the chicken stock, lentils, coconut milk, peanut butter, tamari, coconut sugar, rice vinegar, chili garlic sauce, and fish sauce.
  3. Bring up to a boil, and then cover the pot, turn the heat down to simmer, and cook until the lentils are soft, about 20 to 30 minutes, stirring occasionally. You can add a splash of water at any point if the soup looks too thick.
  4. Let the soup cool slightly and then carefully puree using an immersion blender, or in batches in a regular blender.
  5. Taste and add salt and pepper as desired. Serve with any garnishes you like.
Recipe by An Edible Mosaicâ„¢ at