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Thai Red Lentil Soup with Sugar Snap Peas Recipe

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4.2 from 15 reviews

This Thai Red Lentil Soup with Sugar Snap Peas is a vibrant, creamy, and aromatic dish that combines the earthiness of red lentils with the bright, tangy flavors of lime and coconut milk. Enhanced with the warmth of red curry paste and the freshness of lemongrass, it’s a comforting yet light soup perfect for a quick and nutritious meal.

Ingredients

Vegetables and Aromatics

  • 4 ounces (120 g) sugar snap peas
  • 1 medium onion, diced
  • 2 stalks lemongrass, lightly crushed
  • Peel from 1 lime, peeled in strips with a vegetable peeler
  • Cilantro, coarsely chopped, for garnish (optional)
  • Fresh chili slices, for garnish (optional)

Liquids and Condiments

  • 3 cups (700 ml) water, vegetable or chicken stock
  • 1 cup (250 ml) coconut milk (plus extra for garnish, optional)
  • 2–3 tbsp lime juice
  • 2½ tbsp soy sauce
  • 2 tsp salt, or to taste
  • Chili oil or hot sauce for garnish (optional)

Pantry

  • 3 tbsp olive oil or vegetable oil
  • 1½ tbsp red curry paste (or more if you like it spicier)
  • 1¼ cup (250 g) dried, red lentils

Instructions

  1. Blanch Sugar Snap Peas: Bring a small pot of salted water to a boil. Add the sugar snap peas and blanch for 30-40 seconds. Drain and immediately rinse them under cold water to stop the cooking process. Slice into thin diagonal strips and set aside for garnish.
  2. Sauté Aromatics: In a large pot, heat the oil over medium heat. Add the diced onions and sauté for 6-7 minutes until they soften and develop a natural sweetness. Stir in the red curry paste and cook for an additional 1 minute to release its aromas.
  3. Add Lemongrass, Lime Peel, and Lentils: Add the lightly crushed lemongrass stalks, lime peel strips, and red lentils to the pot. Stir well to coat all ingredients thoroughly with the aromatic mixture.
  4. Simmer Soup: Pour in the water or stock and bring the mixture to a boil. Reduce the heat to a low simmer and cover the pot. Let it simmer for 15 minutes, stirring once or twice, until the lentils are completely soft and the soup thickens slightly.
  5. Remove Aromatics and Blend: Remove the lemongrass stalks and lime peel strips from the soup. Transfer the soup to a blender or use an immersion blender to puree it until completely smooth. Return the blended soup to the pot.
  6. Finish Soup: Stir in the coconut milk, lime juice, soy sauce, and salt. Bring the soup back to a gentle boil for about 1 minute, then remove it from the heat. Taste and adjust seasoning as needed with more soy sauce, salt, or lime juice.
  7. Serve and Garnish: Ladle the soup into bowls and garnish with the sliced sugar snap peas, chopped cilantro, drizzles of coconut milk, and chili oil or hot sauce, if desired. Serve with lime wedges on the side for an extra bright flavor boost.

Notes

  • Adjust the red curry paste quantity to control the spiciness according to your taste.
  • For a vegetarian or vegan version, use vegetable stock and ensure the soy sauce is gluten-free if needed.
  • The coconut milk can be substituted with light coconut milk to reduce calories and fat.
  • Blending the soup smooth is optional; for a chunkier texture, mash the lentils gently instead.
  • Garnishes like fresh chili slices and chili oil add excellent heat if desired.

Find it online: https://bitezly.com/thai-red-lentil-soup-with-sugar-snap-peas-recipe/