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Thai Coconut Red Lentil Soup

Hearty Thai Coconut Red Lentil Soup for Cozy Nights

This Thai Coconut Red Lentil Soup is a comforting, gluten-free, and vegetarian delight perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Red Lentils High-protein and creamy when cooked; swap with yellow lentils if desired.
  • 1 can Coconut Milk Use full-fat for the richest flavor and creaminess.
  • 4 cups Vegetable Broth Opt for low-sodium to control saltiness.
  • 1 medium Onion Diced mustard onion adds sweetness and aroma.
  • 3 cloves Garlic Freshly minced garlic elevates the dish.
  • 1 tablespoon Fresh Ginger Provides warmth and zest; use ground ginger only if fresh is unavailable.
For the Seasoning
  • 2 tablespoons Red Curry Paste Infuses the soup with spice; adjust for heat.
  • 2 tablespoons Soy Sauce Enhances umami flavor; replace with tamari for gluten-free.
  • 1 tablespoon Lime Juice Brightens flavors beautifully; fresh lime juice is best.
  • 1 teaspoon Turmeric Powder Adds color and earthy essence; use to taste.
  • to taste Salt Adjust to taste based on the broth's saltiness.
For Garnish and Cooking
  • 2 tablespoons Olive Oil Sauté the onions and garlic; any neutral oil works.
  • to taste Fresh Cilantro A delightful garnish that adds freshness.

Equipment

  • Pot
  • Immersion blender

Method
 

Step-by-Step Instructions
  1. In a medium pot, heat olive oil over medium heat until shimmering, about 1-2 minutes.
  2. Add diced mustard onion and sauté for 3-4 minutes until translucent and fragrant.
  3. Add minced garlic and grated ginger, sautéing for an additional 1-2 minutes.
  4. Stir in red curry paste and turmeric powder, cooking for about 1-2 minutes until fragrant.
  5. Combine red lentils, vegetable broth, and coconut milk, stirring to ensure lentils are submerged.
  6. Bring to a boil, then reduce heat to low, cover and simmer for about 20 minutes.
  7. Use an immersion blender to purée the soup until desired consistency is reached.
  8. Stir in soy sauce and lime juice, adjusting salt to taste, and cook for an additional minute.
  9. Ladle the soup into bowls and garnish with freshly chopped cilantro.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 600mgPotassium: 450mgFiber: 10gSugar: 2gVitamin A: 400IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Ensure red lentils are fully cooked but avoid overcooking. Adjust spice level according to taste with red curry paste. Store leftovers in an airtight container for up to 4 days.

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