Description
Thai Coconut Red Lentil Soup is a creamy, comforting plant-based soup made with red lentils, coconut milk, ginger, and red curry paste—ready in just 30 minutes.
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
Heat olive oil in a medium pot over medium heat and sauté onion for 3–4 minutes until soft.
Add garlic and ginger; cook for 1–2 minutes until fragrant.
Stir in red curry paste and turmeric until well combined.
Add red lentils, vegetable broth, and coconut milk; stir gently.
Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
Blend with an immersion blender if a smooth texture is desired.
Stir in soy sauce and lime juice; season with salt to taste.
Serve hot, garnished with fresh cilantro.
Notes
Blend partially for a chunky texture.
Adjust spice level by increasing or reducing red curry paste.
Soup thickens as it cools—add broth when reheating if needed.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4 g
- Sodium: 620 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 9 g
- Protein: 12 g
- Cholesterol: 0 mg