Print

Thai Red Lentil Coconut Soup Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 119 reviews

Cozy Up With Thai Coconut Red Lentil Soup is a warm, comforting, and flavorful vegan soup that combines creamy coconut milk with red lentils and aromatic Thai spices. This easy-to-make soup features red curry paste, fresh ginger, garlic, and lime juice for a perfect balance of spicy, tangy, and savory flavors. Perfect for chilly days, this soup is both nourishing and delicious.

Ingredients

For the Soup

  • 1 cup Red Lentils (substitute with yellow lentils if desired)
  • 1 can Coconut Milk (canned versions save time)
  • 4 cups Vegetable Broth (can swap for chicken broth if not vegetarian)
  • 1 medium Onion, diced finely
  • 2 cloves Garlic, fresh minced
  • 1 tablespoon Fresh Ginger, grated (ground ginger can work in a pinch)
  • 2 tablespoons Red Curry Paste (adjust amount for heat preference)
  • 2 tablespoons Soy Sauce (use tamari for gluten-free alternative)
  • 2 tablespoons Lime Juice, fresh-squeezed
  • 1 tablespoon Olive Oil (coconut oil provides a stronger coconut flavor if preferred)
  • 1 teaspoon Turmeric Powder
  • Salt, to taste
  • 1/4 cup Fresh Cilantro, for garnish

Instructions

  1. Sauté Aromatics: In a medium-sized pot, warm olive oil over medium heat. Add diced onion and sauté for about 3-4 minutes until translucent and fragrant.
  2. Add Garlic and Ginger: Stir in minced garlic and freshly grated ginger; cook for an additional 1-2 minutes until aromatic and fragrant.
  3. Incorporate Spices: Carefully stir in the red curry paste and turmeric powder, mixing thoroughly to coat the aromatics and release their flavors.
  4. Add Liquids and Lentils: Add the uncooked red lentils, vegetable broth, and coconut milk to the pot. Stir everything together until well combined.
  5. Simmer Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 20 minutes, or until lentils are tender.
  6. Blend (Optional): For a silky-smooth texture, use an immersion blender to gently blend the soup until smooth. This step is optional if you prefer a chunkier texture.
  7. Season and Finish: Stir in soy sauce and freshly squeezed lime juice. Taste and add salt as needed to enhance overall flavor.
  8. Serve: Serve hot, garnished with fresh cilantro for added color and flavor.

Notes

  • Substitute yellow lentils if red lentils are unavailable.
  • Use tamari instead of soy sauce for a gluten-free option.
  • Adjust red curry paste quantity to control the spiciness.
  • Blending the soup is optional depending on preferred texture.
  • Coconut oil can be used instead of olive oil for a stronger coconut flavor.
  • For a non-vegetarian version, chicken broth can replace vegetable broth.

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