Thai Coconut Red Lentil Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
