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Thai Coconut Red Lentil Soup

A delightful blend of creamy coconut milk, tender red lentils, and a hint of spice, this one-pot soup is comforting and nutritious for cold evenings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup red lentils Rinse before use to remove grit.
  • 1 can coconut milk Can be swapped with cashew cream for variation.
  • 4 cups vegetable broth Adjust to thicken soup if desired.
Aromatics
  • 1 onion, diced Sauté until softened.
  • 2 cloves garlic, minced Add after onion for flavor.
  • 1 tablespoon ginger, grated Enhances soup aroma.
Spices
  • 1 tablespoon curry paste Adjust for desired spice level.
  • 1 teaspoon turmeric
  • Salt and pepper to taste Season as desired.
Optional Toppings
  • cilantro For garnish.
  • lime juice Adds zest.
  • chili flakes For heat.

Method
 

Cooking Instructions
  1. In a large pot, heat some oil over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until softened.
  3. Stir in the garlic and ginger, and cook for another minute until fragrant.
  4. Add the curry paste, turmeric, and cook for an additional minute.
  5. Pour in the vegetable broth and coconut milk, then add the red lentils.
  6. Bring the mixture to a boil, then reduce to a simmer.
  7. Cook for 20–25 minutes until the lentils are tender.
  8. Season with salt and pepper.
  9. Blend if desired for a smoother texture, and serve hot with optional toppings.

Notes

Store leftovers in an airtight container in the fridge for up to a week or freeze for up to a month. May thicken when reheating; add a splash of broth or water if necessary.