Go Back
–+ servings
Thai Coconut Red Lentil Soup

Cozy Up with Thai Coconut Red Lentil Soup You’ll Love

Enjoy a warm and comforting Thai Coconut Red Lentil Soup that's rich in flavor and easy to make.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup Red Lentils Can substitute with yellow lentils or split peas.
  • 1 can Coconut Milk Use canned coconut milk for best results.
  • 4 cups Vegetable Broth Can substitute with chicken broth.
  • 1 medium Onion Any variety like yellow or sweet onion.
  • 3 cloves Garlic Fresh is preferred; substitute with garlic powder if needed.
  • 1 inch Fresh Ginger Grated; can use ground ginger as a substitute.
  • 2 tablespoons Red Curry Paste Adjust based on heat preference.
  • 2 tablespoons Soy Sauce Use tamari for a gluten-free option.
  • 1 tablespoon Lime Juice Fresh lime is preferred.
  • 2 tablespoons Olive Oil Can swap with coconut oil.
  • 1 teaspoon Turmeric Powder Adds color and earthiness.
  • to taste teaspoon Salt Adjust to taste.
  • 1/4 cup Fresh Cilantro For garnish; use parsley if cilantro is disliked.

Equipment

  • Medium pot

Method
 

Instructions
  1. In a medium pot, heat 2 tablespoons of olive oil over medium heat until shimmering. Add 1 diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
  2. Incorporate 3 minced garlic cloves and a 1-inch piece of freshly grated ginger into the pot. Cook for another 1-2 minutes until the garlic is golden.
  3. Blend in 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder, cooking for about 1 minute.
  4. Pour in 1 cup of rinsed red lentils, 4 cups of vegetable broth, and 1 can of coconut milk. Stir to combine and bring to a gentle boil.
  5. Once boiling, reduce heat to low, cover, and let simmer for 20 minutes.
  6. Remove from heat and blend for a creamy texture, or skip for a chunkier soup.
  7. Stir in 2 tablespoons of soy sauce and the juice of 1 lime, adjusting salt to taste.
  8. Ladle into bowls and garnish with freshly chopped cilantro. Serve immediately.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 12gFat: 14gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 5gVitamin A: 420IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

For a creamier texture, blend the soup. Adjust the amount of red curry paste for desired spice level. Store leftovers in an airtight container for up to 4 days.

Tried this recipe?

Let us know how it was!