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Thai Coconut Red Lentil Soup Recipe

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4.6 from 114 reviews

This cozy Thai Coconut Red Lentil Soup is a warm, comforting bowl packed with vibrant flavors from red curry paste, fresh ginger, and turmeric. Made creamy with coconut milk and protein-rich red lentils, it’s a nourishing and easy-to-make vegetarian soup perfect for chilly days or anytime you crave a fragrant, satisfying meal.

Ingredients

For the Soup

  • 1 cup Red Lentils (substitute with yellow lentils if desired)
  • 1 can Coconut Milk (approximately 13.5 oz, 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
  • 2 tablespoons Red Curry Paste (adjust amount based on heat preference)
  • 2 tablespoons Soy Sauce (use tamari for gluten-free alternative)
  • 2 tablespoons Lime Juice, fresh-squeezed
  • 1 tablespoon Olive Oil (coconut oil can be used for a stronger coconut flavor)
  • 1 teaspoon Turmeric Powder
  • Salt, to taste
  • 1/4 cup Fresh Cilantro, chopped for garnish

Instructions

  1. Sauté Aromatics: In a medium-sized pot, warm olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent and fragrant.
  2. Add Garlic and Ginger: Stir in minced garlic and freshly grated ginger, cooking for an additional 1-2 minutes until aromatic.
  3. Incorporate Spices and Paste: Add the red curry paste and turmeric powder, stirring thoroughly to coat the aromatics and release their flavors.
  4. Add Lentils and Liquids: Pour in the red lentils, vegetable broth, and coconut milk. Stir well to combine all ingredients evenly.
  5. Simmer the Soup: Bring the mixture to a boil, then reduce heat to low. Cover and let simmer for about 20 minutes, until lentils are tender.
  6. Blend Soup (Optional): Use an immersion blender to gently blend the soup until smooth and silky, or leave it chunky if preferred.
  7. Finish and Season: Stir in soy sauce and fresh lime juice. Taste the soup and add salt as needed to enhance flavors.
  8. Serve: Ladle the soup into bowls and garnish with fresh chopped cilantro for a bright, fresh note.

Notes

  • For a stronger coconut flavor, substitute olive oil with coconut oil in the sauté step.
  • Adjust the amount of red curry paste to make the soup milder or spicier to suit your taste.
  • Using fresh ginger and garlic significantly enhances the soup’s flavor compared to ground or pre-minced alternatives.
  • Blending the soup is optional—blend for a creamy texture or leave chunky for more rustic mouthfeel.
  • Can be made vegan by ensuring the vegetable broth and soy sauce used are vegan-friendly.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.

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