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hai Coconut Red Lentil Soup

Thai Coconut Red Lentil Soup: Creamy Comfort in a Bowl

This Thai Coconut Red Lentil Soup is a comforting, vegan, gluten-free meal prepared in under 30 minutes, bursting with coconut milk and rich spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Red Lentils Feel free to swap in yellow lentils if needed.
  • 14 oz Coconut Milk Adds a luscious texture and a hint of sweetness.
  • 4 cups Vegetable Broth The flavorful base that elevates the soup.
  • 1 medium Onion Diced, sweetens the dish and adds depth of flavor.
  • 2 cloves Garlic Minced, infuses the soup with an aromatic kick.
  • 1 tbsp Fresh Ginger Minced, provides a warm, spicy note.
  • 1 tbsp Red Curry Paste Adjust the amount based on your desired spice level.
  • 1 tbsp Soy Sauce Enhances umami flavors.
  • 1 tbsp Lime Juice Brightens the soup.
  • 1 tbsp Olive Oil Used for sautéing.
  • 1 tsp Turmeric Powder Gives color and added health benefits.
  • Salt To taste.
For Garnish
  • Fresh Cilantro Adds a refreshing burst.

Equipment

  • Medium-sized pot

Method
 

Step-by-Step Instructions
  1. In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat. Add 1 diced onion and sauté for 3-4 minutes until it becomes translucent, stirring occasionally.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of minced fresh ginger, cooking for another 1-2 minutes until fragrant.
  3. Mix in 1 tablespoon of red curry paste and 1 teaspoon of turmeric powder, stirring them into the onion mixture for about 1 minute.
  4. Add 1 cup of red lentils, 4 cups of vegetable broth, and a 14 oz can of coconut milk. Stir well until all ingredients are thoroughly combined.
  5. Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes.
  6. Stir occasionally to prevent the lentils from sticking, and keep an eye on the pot until the lentils are tender.
  7. Remove the pot from the heat. For a smoother texture, use an immersion blender to puree the soup to your desired consistency.
  8. Stir in 1 tablespoon of soy sauce and 1 tablespoon of lime juice, adjusting salt as needed.
  9. Ladle the soup into bowls, and garnish each serving with fresh cilantro. Enjoy warm!

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 14gFat: 15gSaturated Fat: 10gMonounsaturated Fat: 5gSodium: 600mgPotassium: 500mgFiber: 12gSugar: 3gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 20mg

Notes

Check lentils frequently while simmering; overcooking can affect the soup's texture. Consider adding lime wedges for a zesty finish.

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