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Thai Coconut Red Lentil Soup

A quick, comforting, and creamy soup made with red lentils and coconut milk, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils Rinse them before use for better texture.
  • 1 can coconut milk Full-fat coconut milk recommended for creaminess.
  • 4 cups vegetable broth Use low-sodium if preferred.
  • 1 medium onion, diced Provides the base flavor.
  • 2 cloves garlic, minced Enhances the aromatic flavor.
  • 1 tablespoon ginger, grated Freshly grated ginger is best.
  • 1 tablespoon curry paste Adjust for spice preference.
  • 1 teaspoon turmeric For color and health benefits.
  • Salt and pepper to taste Season to your preference.
Optional Toppings
  • cilantro Fresh, for garnish.
  • lime juice For a zesty finish.
  • chili flakes For additional heat.

Method
 

Preparation
  1. In a large pot, heat some oil over medium heat.
  2. Add the diced onion and sauté for about 5 minutes until softened.
  3. Stir in the garlic and ginger, cooking for another minute until fragrant.
  4. Add the curry paste and turmeric, cooking for an additional minute.
Cooking
  1. Pour in the vegetable broth and coconut milk, then stir in the red lentils.
  2. Bring the mixture to a boil, then reduce to a simmer.
  3. Cook for 20–25 minutes until the lentils are tender.
  4. Season with salt and pepper. Blend if desired for a smoother texture, and serve hot with optional toppings.

Notes

This soup is even better the next day! For added veggies, consider spinach, carrots, or bell peppers. It can be frozen for later use, and a light version can be made by substituting almond milk.