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Thai Coconut Red Lentil Soup

A comforting and flavorful soup made with red lentils and coconut milk, enhanced by ginger and red curry paste, perfect for a quick weeknight meal.
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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
  

Main Ingredients
  • 1 cup red lentils Rinse before use.
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 tablespoons red curry paste Can substitute with green curry paste.
  • 1 tablespoon soy sauce or tamari Use gluten-free tamari for gluten-free option.
  • to taste salt and pepper
  • for garnish Fresh cilantro
  • for serving Lime wedges

Method
 

Preparation
  1. In a large pot, heat a splash of oil over medium heat.
  2. Sauté the chopped onion, minced garlic, and grated ginger until fragrant—about 3 minutes.
  3. Stir in the red curry paste, cooking for an additional minute to deepen the flavors.
  4. Pour in the red lentils, coconut milk, and vegetable broth. Bring the mixture to a rolling boil.
  5. Once boiling, reduce the heat and let it simmer for 25-30 minutes, or until the lentils are tender.
  6. Stir in the soy sauce, and season with salt and pepper to taste.
  7. Serve the soup hot, garnished with fresh cilantro and lime wedges for a zesty kick.

Notes

For a heartier version, consider adding diced sweet potatoes or greens like spinach or kale. Store leftovers in an airtight container; they can be refrigerated for up to 4 days or frozen for about 2 months.