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Spicy Thai Lentil Soup

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A comforting and flavorful plant-based soup featuring red lentils, coconut milk, and red curry, perfect for chilly evenings.

Ingredients

Scale
  • 1 cup red lentils, rinsed
  • 1 tbsp neutral oil (canola, sunflower)
  • 1 small onion, diced
  • 2–3 cloves garlic, minced
  • 1 tbsp grated ginger
  • 1–2 tbsp red curry paste (adjust to taste)
  • 1 can (13–14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 tbsp soy sauce or tamari
  • 1 tbsp lime juice (plus wedges)
  • Fresh cilantro and sliced green onions to finish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft.
  2. Stir in garlic and ginger; cook 30 seconds until fragrant. Add red curry paste and toast for 1 minute.
  3. Add rinsed red lentils, vegetable broth, and soy sauce. Bring to a simmer.
  4. Reduce heat and cook 15–20 minutes, stirring occasionally, until lentils soften and begin to break down.
  5. Stir in coconut milk and lime juice. Warm through and adjust salt and spice.
  6. Serve topped with cilantro and green onions. Offer lime wedges at the table.

Notes

For a creamier texture, consider using light coconut milk and add extra vegetable broth. This soup freezes well and leftovers taste even better.

Nutrition

Find it online: https://recipesunfolded.com/spicy-thai-lentil-soup/

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