Thai Coconut Red Lentil Soup

Creamy, Irresistibly Comforting

Ever had a bowl of soup that feels like a warm hug? This Thai Coconut Red Lentil Soup is that cozy dish you didn’t know you needed in your life. With its creamy coconut base and spicy red curry kick, it’s a deliciously vibrant meal that’s quick to whip up and only requires one pot. Who wouldn’t want to dive into this hearty goodness?

Why Make This Recipe

You’ll absolutely love this soup for a few reasons:

• Easy cleanup: Who wants to spend all night washing dishes? Not me! This soup comes together in one pot, leaving you with minimal mess.
• Affordable and healthy: Packed with protein from the lentils and creamy goodness from coconut milk, it’s like a meat-free power meal that’s budget-friendly.
• Family-friendly: Kids love the smooth texture, and you can customize the spice level to Keep Everyone Happy!

Ingredients

You don’t need fancy stuff — just these basics!

• 1 cup red lentils
• 1 can coconut milk
• 4 cups vegetable broth or water
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce or tamari
• Salt and pepper to taste
• Lime wedges for serving
• Fresh cilantro for garnish (optional)

Directions

Whip up this delightful soup in no time with these easy steps:

1. In a large pot, heat some oil over medium heat. Add the diced onion and cook until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the red curry paste and stir well to combine.
4. Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
5. Add the red lentils and simmer for about 20-25 minutes, or until the lentils are tender.
6. Season with soy sauce, salt, and pepper to taste.
7. Serve hot, garnished with lime wedges and fresh cilantro if desired.

How to Make Thai Coconut Red Lentil Soup (Overview)

Making this soup is as easy as pie—vegan pie, of course! First, sauté your onions until they’re just right—think of them as the opening act before the show. 🌟 Next, in goes the powerhouse trio: garlic, ginger, and red curry paste. This combination hits you with a delightful aroma that’ll get your stomach growling!

Once you’ve got those flavors dancing in the pot, it’s time for the creamy coconut and savory broth. Bring it all to a simmer and let those red lentils soak in all that goodness. Pro tip: Don’t skip toasting the garlic—it’s a game-changer for flavor!

How to Serve Thai Coconut Red Lentil Soup

Imagine serving this gorgeous soup in a deep bowl, the colors swirling with vibrant orange and creamy white. Add a sprinkle of green cilantro on top for that pop of color! Squeeze in fresh lime juice just before eating for a zesty kick, and serve it with crusty bread or crunchy pita chips. The aroma is simply irresistible!

How to Store Thai Coconut Red Lentil Soup

This soup keeps well, making it perfect for meal prep! Store it in an airtight container in the fridge for up to 4–5 days. If you’re looking to extend its life, you can freeze it for up to 3 months. When you’re ready to enjoy it again, just thaw and gently reheat on the stove—sip, savor, and enjoy once more!

Tips to Make Thai Coconut Red Lentil Soup

1. For extra creaminess, blend a portion of the soup before serving—it’s a texture trick that elevates it to the next level.
2. If you want a hint of sweetness, add a spoonful of brown sugar.
3. Swap red lentils for green lentils for a different flavor profile, but don’t blame me if you fall in love with both versions!
4. Keep an eye on the lentils; they cook fast, and no one likes mushy soup.

Variation

Feeling adventurous? Try adding some chopped vegetables, like carrots or spinach, for added nutrition and color. For a different twist, toss in some tofu for a protein boost or use green curry paste if you’re looking to shake things up a bit.

FAQs

Can I use something other than coconut milk?
Absolutely! Almond milk or cashew cream can work, but the flavor will change a bit.

How can I make this recipe vegan?
Most of the ingredients are already vegan! Just double-check any sauces you’re using to ensure they’re cruelty-free.

Can this soup be made ahead of time?
Yes! It tastes even better the next day as the flavors meld together. Just store it in the fridge and reheat when you’re ready to enjoy!

📌 Pin this recipe for your next cozy dinner night!

Thai Coconut Red Lentil Soup

A warm and comforting soup that combines creamy coconut milk and spicy red curry with wholesome red lentils for a budget-friendly, nutritious meal.

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Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Thai, Vegan

Calories: 300

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 1 cup red lentils Rinse before use.
• 1 can coconut milk
• 4 cups vegetable broth or water Broth adds more flavor.
• 1 onion, diced Yellow or white onion works well.
• 3 cloves garlic, minced Toasted garlic enhances the flavor.
• 1 tablespoon ginger, grated Fresh ginger is recommended.
• 2 tablespoons red curry paste Adjust the amount for spice preference.
• 1 tablespoon soy sauce or tamari
• Salt and pepper to taste Season as desired.
• Lime wedges for serving Add freshness.
• Fresh cilantro for garnish (optional) Enhances the presentation.

Method

 

Cooking

1. In a large pot, heat some oil over medium heat. Add the diced onion and cook until translucent.
2. Stir in the garlic and ginger, cooking for another minute until fragrant.
3. Add the red curry paste and stir well to combine.
4. Pour in the vegetable broth and coconut milk, bringing the mixture to a boil.
5. Add the red lentils and simmer for about 20-25 minutes, or until the lentils are tender.
6. Season with soy sauce, salt, and pepper to taste.
7. Serve hot, garnished with lime wedges and fresh cilantro if desired.

Notes

For extra creaminess, blend a portion of the soup before serving. If you want a hint of sweetness, add a spoonful of brown sugar. Swap red lentils for green lentils for a different flavor profile. Keep an eye on the lentils; they cook fast and nobody likes mushy soup. Store in an airtight container for 4-5 days in the fridge, or freeze for up to 3 months.