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–+ servings

Thai Coconut Red Lentil Soup

A comforting and nutritious soup combining red lentils and coconut milk with a hint of spice from red curry paste.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition

Ingredients
  

Base Ingredients
  • 1 tablespoon coconut oil Adds sweetness and richness.
  • 1 medium onion, diced Provides a savory base.
  • 2 cloves garlic, minced Enhances overall taste.
  • 1 tablespoon fresh ginger, grated Adds a warm, spicy note.
  • 1 tablespoon red curry paste Gives the soup its signature heat.
  • 1 cup red lentils, rinsed Packed with protein.
  • 1 can (14 ounces) coconut milk Provides creaminess.
  • 4 cups vegetable broth Serves as the soup's base.
  • 1 tablespoon soy sauce Enhances umami flavor.
  • 1 tablespoon lime juice Adds a refreshing zing.
  • 1 teaspoon salt Essential for flavor.
  • 1/2 teaspoon black pepper Adds subtle heat.
  • 1/4 cup fresh cilantro, chopped (for garnish) Adds a fresh note.
  • lime wedges (for serving) Perfect for extra flavor.

Equipment

  • large pot

Method
 

  1. Heat coconut oil in a large pot over medium heat. Sauté diced onion for 5 minutes until translucent.
  2. Stir in minced garlic and grated ginger. Cook for an additional 1-2 minutes.
  3. Add rinsed red lentils and red curry paste. Stir and allow flavors to meld for 1 minute.
  4. Pour in vegetable broth and coconut milk. Add soy sauce, salt, and black pepper. Stir well.
  5. Bring to a boil, then reduce heat to low and let simmer for 25-30 minutes until lentils are tender.
  6. Blend the soup for a creamier texture if desired. Stir in lime juice after blending.
  7. Serve in bowls, garnished with chopped cilantro and lime wedges.

Nutrition

Calories: 320kcalProtein: 12gSodium: 800mg

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