Name: Thai Coconut Red Lentil Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Thai
Ingredients: 1 cup red lentils (uncooked); 1 can coconut milk (14 oz); 4 cups vegetable broth; 1 medium onion (diced); 2 cloves garlic (minced); 1 tablespoon fresh ginger (minced); 1 tablespoon red curry paste; 1 tablespoon soy sauce; 1 tablespoon lime juice; 1 tablespoon olive oil; 1 teaspoon turmeric powder; Salt to taste; Fresh cilantro (for garnish)

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Introduction

This Thai Coconut Red Lentil Soup is a comforting and flavorful dish that combines creamy coconut milk with aromatic spices and tender red lentils. Perfect for a cozy night in, it offers a lovely balance of spice, tang, and richness in every spoonful.

A thick yellow lentil soup with visible orange carrot pieces and green spinach leaves is served inside a wooden bowl. On top of the soup, there is a sprinkle of fresh green cilantro and small red chili flakes. Around the bowl on a wooden board, there are four lime wedges and three slices of crusty white bread with a golden brown crust. In the background, there is a small wooden bowl filled with lemon slices and herbs. The photo is taken on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup red lentils (uncooked)
1 can coconut milk (14 oz)
4 cups vegetable broth
1 medium onion (diced)
2 cloves garlic (minced)
1 tablespoon fresh ginger (minced)
1 tablespoon red curry paste
1 tablespoon soy sauce
1 tablespoon lime juice
1 tablespoon olive oil
1 teaspoon turmeric powder
Salt to taste
Fresh cilantro (for garnish)

Instructions

Step 1: In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
Step 2: Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant.
Step 3: Stir in the red curry paste and turmeric powder, mixing well to combine with the onion mixture.
Step 4: Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well to incorporate all ingredients.
Step 5: Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the lentils are tender.
Step 6: Once the lentils are cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth, if desired.
Step 7: Stir in the soy sauce and lime juice. Season with salt to taste.
Step 8: Serve the soup hot, garnished with fresh cilantro.

Tips & Variations

For a spicier kick, add a pinch of chili flakes or extra red curry paste when cooking.
You can substitute vegetable broth with chicken broth if not vegan.
If you prefer a chunkier texture, skip blending or pulse lightly with the immersion blender.
Garnish with chopped peanuts or a drizzle of coconut cream for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled; add a splash of broth or water when reheating to return to desired consistency.

How to Serve

A thick bowl of yellow lentil soup sits in a round wooden bowl, showing a textured mix with visible yellow lentils, green spinach leaves, small pieces of red peppers, and orange carrot shreds scattered on top. The soup fills most of the bowl, and in the background, slices of crusty bread rest behind it, with two lime wedges placed beside the bowl. The bowl is on a dark wooden surface but changed to a white marbled texture. The scene is close up and well lit, focusing on the vibrant colors and textures of the soup and garnishes. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup tastes even better the next day as the flavors have time to meld. Prepare and store it in the fridge, then reheat when ready to serve.

Is this soup gluten-free?

It is naturally gluten-free if you use gluten-free soy sauce or tamari. Always check your curry paste labels as some may contain gluten.