Thai Coconut Red Lentil Soup Recipe

Introduction

This Thai Coconut Red Lentil Soup is a creamy, flavorful dish that’s both comforting and nutritious. With fragrant spices and rich coconut milk, it’s a perfect meal for any day you want something warm and satisfying.

Ingredients

• 1 cup red lentils (uncooked)
• 1 can coconut milk (14 oz)
• 4 cups vegetable broth
• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• 1 teaspoon turmeric powder
• Salt to taste
• Fresh cilantro (for garnish)

Instructions

1. Step 1: In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
2. Step 2: Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant.
3. Step 3: Stir in the red curry paste and turmeric powder, mixing well to combine with the onion mixture.
4. Step 4: Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well to incorporate all ingredients.
5. Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the lentils are tender.
6. Step 6: Once the lentils are cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth, if desired.
7. Step 7: Stir in the soy sauce and lime juice. Season with salt to taste.
8. Step 8: Serve the soup hot, garnished with fresh cilantro.

Tips & Variations

• For added texture, reserve some cooked lentils before blending and stir them back in.
• If you like it spicier, add a pinch of chili flakes or extra red curry paste.
• Use vegetable broth with no added salt to better control seasoning.
• Substitute lime juice with lemon juice if lime isn’t available.
• Add chopped vegetables like spinach or bell peppers during the last 5 minutes of cooking for extra nutrition.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. This soup also freezes well—thaw in the fridge overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different lentils for this soup?

Red lentils work best because they cook quickly and soften nicely. Other lentils may take longer to cook and might not blend as smoothly.

Is this soup vegan and gluten-free?

Yes, this recipe is naturally vegan. Ensure you use gluten-free soy sauce or tamari if gluten is a concern.

Thai Coconut Red Lentil Soup Recipe

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★★★★★

4.8 from 148 reviews

This Thai Coconut Red Lentil Soup is a creamy and flavorful vegan dish that combines the richness of coconut milk with fragrant red curry, fresh ginger, and red lentils. It’s a comforting and nutritious soup perfect for a warming meal, featuring a smooth texture and a hint of lime for brightness.

• Author: lucas
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Soup Base

• 1 cup red lentils (uncooked)
• 1 can coconut milk (14 oz)
• 4 cups vegetable broth
• 1 tablespoon olive oil

Vegetables and Aromatics

• 1 medium onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon fresh ginger (minced)

Seasonings and Garnishes

• 1 tablespoon red curry paste
• 1 teaspoon turmeric powder
• 1 tablespoon soy sauce
• 1 tablespoon lime juice
• Salt, to taste
• Fresh cilantro (for garnish)

Instructions

1. Sauté Onions: In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until the onions become translucent and fragrant, creating a flavorful base for the soup.
2. Add Garlic and Ginger: Stir in the minced garlic and fresh ginger. Cook for an additional 1-2 minutes until these aromatics release their scent, enhancing the soup’s depth of flavor.
3. Incorporate Spices: Add the red curry paste and turmeric powder to the pot. Mix thoroughly to blend the spices with the onion mixture, allowing their vibrant colors and flavors to develop.
4. Add Lentils and Liquids: Pour in the red lentils, vegetable broth, and coconut milk. Stir well to combine all ingredients uniformly, forming the hearty base of the soup.
5. Simmer: Bring the pot to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes, or until the lentils have softened and are tender.
6. Blend Soup (Optional): Remove the pot from heat. If a smooth texture is desired, use an immersion blender to puree the soup until creamy and even, or leave it as is for a chunkier consistency.
7. Finish Seasoning: Stir the soy sauce and lime juice into the soup, then season with salt to taste. These final additions balance the richness and add brightness to the dish.
8. Serve: Ladle the hot soup into bowls and garnish with fresh cilantro leaves. Enjoy the comforting, aromatic flavors of this Thai-inspired coconut lentil soup.

Notes

• For a spicier soup, increase the amount of red curry paste according to preference.
• If you prefer a thinner consistency, add additional vegetable broth until desired.
• This soup can be stored in the refrigerator for up to 4 days and reheats well.
• To make the soup gluten-free, ensure the soy sauce is gluten-free or substitute with tamari.
• Leftover soup can be frozen for up to 2 months.

Keywords: Thai soup, coconut milk soup, red lentil soup, vegan soup, coconut curry soup, healthy soup, easy soup recipe