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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
Cook Time 25 minutes
Total Time 35 minutes
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.