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Thai Red Curry Lentil Soup

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A warm, simple soup made with red lentils, coconut milk, and Thai red curry paste, perfect for a cozy meal any day.

Ingredients

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  • 1 cup red lentils, rinsed
  • 1 tablespoon oil
  • 1 medium onion, chopped
  • 2–3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1–2 tablespoons Thai red curry paste (to taste)
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable or chicken broth
  • 1–2 carrots, diced (optional)
  • 1 bell pepper, diced (optional)
  • 1 lime (juice)
  • Salt and pepper to taste
  • Fresh cilantro or basil for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
  2. Add garlic and ginger; cook 1 minute until fragrant.
  3. Stir in red curry paste and cook 30 seconds to bloom the spice.
  4. Add rinsed red lentils, carrots, and bell pepper. Stir to coat with paste.
  5. Pour in coconut milk and broth. Bring to a boil, then lower heat and simmer 15–20 minutes until lentils break down.
  6. Use a potato masher or stick blender to make the soup slightly smooth, or leave it chunky—your choice.
  7. Stir in lime juice, season with salt and pepper, and garnish with fresh herbs. Serve hot.

Notes

This soup can be stored in the fridge for up to 4 days or frozen for up to 3 months. Add extra broth to thin when reheating.

Nutrition

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

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