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Thai Coconut Red Lentil Soup

A comforting, creamy soup made with red lentils, coconut milk, and red curry paste, perfect for cozy dinners or meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Soup Base
  • 1 cup red lentils
  • 1 can coconut milk Can substitute with almond milk
  • 4 cups vegetable broth
Aromatics
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1-2 tablespoons red curry paste
Seasoning
  • 1 tablespoon soy sauce or tamari Tamari for gluten-free
  • Salt and pepper, to taste
Garnishes
  • Fresh cilantro, for garnish Generous amount recommended
  • Lime wedges, for serving

Method
 

Preparation
  1. In a large pot over medium heat, sauté the chopped onion, minced garlic, and ginger until they’re softened and fragrant.
  2. Stir in the red curry paste and cook it for about 1-2 minutes to deepen the flavors.
  3. Next, add red lentils, vegetable broth, and coconut milk, bringing everything to a boil.
  4. Lower the heat and let it simmer for about 20-25 minutes until the lentils are tender, stirring occasionally.
  5. Stir in the soy sauce or tamari. Season it with salt and pepper according to your taste preference.
  6. Ladle the soup into bowls, garnishing with fresh cilantro and serving lime wedges on the side.

Notes

This soup holds up beautifully for leftovers, making it perfect for meal prep. Store it in an airtight container in the refrigerator for up to 5 days. If you wish to keep it longer, transfer to a freezer-safe container for up to 3 months.