Thai Coconut Red Lentil Soup Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Add Lentils and Liquids: Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well to combine all ingredients evenly.
- 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.
- 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.
- Season and Finish: Stir in the soy sauce and lime juice. Season with salt to taste, balancing acidity and saltiness.
- 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
