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Simple Thai Coconut Red Lentil Soup

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A warm and comforting Thai-inspired coconut red lentil soup made in one pot with creamy coconut milk, fragrant spices, and tender red lentils for a nourishing and vibrant meal.

Ingredients

  • 1 tablespoon olive oil or coconut oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 cup red lentils, rinsed
  • 4 cups vegetable broth
  • 1 can (13.5 ounces) coconut milk
  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon lime juice
  • 1/2 teaspoon turmeric
  • Salt to taste
  • Black pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat oil in a large pot over medium heat and sauté the diced onion until softened.
  2. Add minced garlic and grated ginger, cooking briefly until fragrant.
  3. Stir in red curry paste and turmeric, allowing the spices to bloom for about 1 minute.
  4. Add rinsed red lentils and vegetable broth. Bring to a boil.
  5. Reduce heat and simmer for 20–25 minutes, or until lentils are soft and beginning to break down.
  6. Stir in coconut milk and soy sauce, and simmer for another 5 minutes.
  7. Add lime juice and adjust seasoning with salt and black pepper.
  8. For a smoother texture, blend part of the soup with an immersion blender if desired. Garnish with fresh cilantro before serving.

Notes

  • Add diced carrots or sweet potatoes for extra heartiness.
  • Increase heat with extra red curry paste or red pepper flakes.
  • Top with roasted chickpeas for added protein and texture.
  • Add a handful of fresh spinach at the end for more greens.
  • The soup thickens as it sits; add broth or water when reheating to adjust consistency.
  • Store in the refrigerator for up to 4 days or freeze for up to 2 months.

Nutrition

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