This recipe is one of my favorites and has made its way to my website after a ton of requests after posting a shot on my Instagram story.
I love making this soup at the beginning of the week and storing it in little jars to grab and eat when I’m cracked after training or running out the door to the gym. It’s super filling and so satisfying. I use white potatoes and red lentils.
The white potatoes make it super creamy so if you’re not a huge fan of coconut milk you can still get the same consistency by going light on the coco.
I hope you enjoy!
- Red curry paste, amount depending on desired spiciness (I use one full jar of Thai Kitchen Red Curry paste)
- 6 cups home made bone broth or store bought broth
- 2-3 russet potatoes
- 2 cups red lentils
- 1 can coconut milk
Cook the onion in the bottom of the pan until soft.
Add the garlic and red curry paste, stirring to release the aroma.
Add broth, potatoes, lentils and bring mixture to a boil.
Once boiling, reduce flame to a simmer and cover for 20 minutes, until potatoes are tender.
Add coconut milk and heat through.
Stir with an immersion blender if desired, or enjoy chunky! Enjoy!!!