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Thai Coconut Red Lentil Soup

Thai Coconut Red Lentil Soup
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A creamy and comforting soup made with red lentils, coconut milk, and Thai red curry paste, perfect for cozy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil or coconut oil
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 tablespoon fresh ginger, grated
  • 2–3 tablespoons Thai red curry paste (to taste)
  • 1 teaspoon ground turmeric (optional)
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth (or chicken broth)
  • 1 can (13.5 oz) full-fat coconut milk
  • 1–2 tablespoons soy sauce or tamari (or fish sauce if not vegan)
  • 1–2 teaspoons brown sugar or maple syrup
  • Juice of 1 lime, plus extra wedges
  • 1 carrot, diced (optional)
  • 1 red bell pepper, sliced (optional)
  • 2 cups baby spinach or chopped kale
  • Salt and black pepper, to taste
  • Fresh cilantro or green onions, for topping
  • Red pepper flakes or sliced chili, for heat (optional)

Instructions

  1. Rinse red lentils in cold water until it runs clear and set aside.
  2. Warm oil in a large pot over medium heat. Cook onion with a pinch of salt for 3–4 minutes, then add garlic and ginger and cook for 1 minute.
  3. Stir in red curry paste and turmeric; cook for 30–60 seconds until fragrant.
  4. Add rinsed lentils, broth, carrot, and bell pepper. Bring to a boil, then lower to a gentle simmer. Cook for 12–15 minutes, stirring occasionally, until lentils are soft.
  5. Stir in coconut milk, soy sauce or tamari, and brown sugar. Simmer for 2–3 minutes, then add spinach and cook just until wilted.
  6. Turn off the heat and stir in lime juice. Taste and adjust salt, pepper, and heat to preference.
  7. Ladle into bowls and top with cilantro or green onions, chili, and extra lime if desired.

Notes

For a smoother texture, partially blend the soup with an immersion blender. Store leftovers in the fridge for up to 4 days or freeze for up to 3 months.

Nutrition

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

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