Thai Coconut Red Lentil Soup Recipe

Introduction

This Thai Coconut Red Lentil Soup is a comforting and flavorful dish that combines creamy coconut milk with aromatic spices and red lentils. It’s perfect for a cozy meal and easy to prepare with simple ingredients.

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 extra heat, add a pinch of chili flakes or fresh chopped chili when sautéing the onions.
• Substitute vegetable broth with chicken broth for a non-vegetarian version.
• Use full-fat coconut milk for a richer texture.
• If you prefer a chunkier soup, skip blending or blend only half the soup.

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 to maintain smoothness. This soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils cook quickly and become soft, which works best for this creamy soup. Other lentils like green or brown may require longer cooking times and may not blend as smoothly.

Is this soup suitable for a vegan diet?

Yes, this soup is vegan as long as you use vegetable broth and soy sauce that do not contain animal products.

Thai Coconut Red Lentil Soup Recipe

Print Recipe

★★★★★

4.7 from 542 reviews

This Thai Coconut Red Lentil Soup combines creamy coconut milk, red curry paste, and fragrant spices to create a comforting and flavorful dish. Packed with protein-rich red lentils and enhanced with lime juice and fresh cilantro, it’s a vibrant, healthy soup perfect for a cozy meal.

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

Ingredients

Scale 1x2x3x

Main 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. Sauté the 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 translucent, allowing the base flavors to develop.
2. Add Aromatics: Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant, enhancing the soup’s depth of flavor.
3. Incorporate Spices and Curry Paste: Stir in the red curry paste and turmeric powder, mixing thoroughly to coat the onion mixture and release rich aromas.
4. Add Lentils and Liquids: Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well to combine all ingredients evenly.
5. Simmer the Soup: 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, allowing flavors to meld and the soup to thicken.
6. Blend the Soup (Optional): Once the lentils are cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth if desired for a creamier texture.
7. Season and Finish: Stir in the soy sauce and lime juice. Season with salt to taste, balancing acidity and saltiness.
8. Serve: Serve the soup hot, garnished with fresh cilantro for a bright, herbal finish.

Notes

• You can adjust the red curry paste amount to control the spiciness.
• The immersion blender step is optional; some prefer a chunky texture with whole lentils.
• Make sure to rinse red lentils before cooking to reduce foam and improve texture.
• If you want a thicker soup, simmer longer or add less broth.
• This soup is naturally gluten-free, but check soy sauce for gluten if needed.

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