Thai Coconut Red Lentil Soup Recipe
This Thai Coconut Red Lentil Soup is a creamy, flavorful, and comforting dish combining the richness of coconut milk with the warm spices of red curry and turmeric. Packed with nutritious red lentils and enhanced with aromatic ginger, garlic, and fresh cilantro garnish, this soup is perfect for a healthy, satisfying meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Main 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
- Sauté the aromatics: 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.
- Add garlic and ginger: Add the minced garlic and ginger to the pot and cook for an additional 1-2 minutes until fragrant.
- Add spices and curry paste: Stir in the red curry paste and turmeric powder, mixing well to combine with the onion mixture.
- Add lentils and liquids: Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well to incorporate all ingredients.
- Simmer the soup: 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.
- Blend the soup: Once the lentils are cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth, if desired.
- Season the soup: Stir in the soy sauce and lime juice. Season with salt to taste.
- Serve: Serve the soup hot, garnished with fresh cilantro.
Notes
- You can adjust the spice level by modifying the amount of red curry paste.
- If you prefer a chunkier texture, skip blending the soup.
- This soup pairs well with steamed jasmine rice or crusty bread.
- For a vegan option, ensure the soy sauce is vegan-friendly.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Keywords: Thai soup, coconut milk soup, red lentil soup, vegan Thai recipe, creamy lentil soup, quick healthy soup
