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Thai Coconut Red Lentil Soup

Cozy Up with Thai Coconut Red Lentil Soup Bliss

Discover the soothing comfort of Thai Coconut Red Lentil Soup—a quick, nutritious dish perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Red Lentils Main protein source; cook until soft.
  • 1 can Coconut Milk Use full-fat for a thicker soup.
  • 4 cups Vegetable Broth Substitute with chicken broth for non-vegetarian version.
  • 1 medium Onion Adds flavor depth when sautéed.
  • 3 cloves Garlic Use fresh for best taste.
  • 1 tablespoon Fresh Ginger Can use ground ginger in a pinch.
  • 2 tablespoons Red Curry Paste Adjust based on heat preference.
For Flavor Enhancement
  • 2 tablespoons Soy Sauce Can substitute with tamari for gluten-free option.
  • 1 tablespoon Lime Juice Replace with lemon juice if necessary.
  • 2 tablespoons Olive Oil For sautéing vegetables.
  • 1 teaspoon Turmeric Powder Fresh turmeric can be an option.
  • to taste Salt Enhances all flavors.
For Garnishing
  • 1 handful Fresh Cilantro Garnish; adds freshness.

Equipment

  • Medium-sized pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. Begin by heating 2 tablespoons of olive oil in a medium-sized pot over medium heat. Once the oil shimmers, add 1 diced onion and sauté for 3-4 minutes until it becomes translucent and fragrant.
  2. Next, stir in 3 cloves of minced garlic and 1 tablespoon of freshly grated ginger. Cook for an additional 1-2 minutes until aromatic.
  3. Mix in 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder, cooking for about 1 minute to release the spices’ aromatic oils.
  4. Stir in 1 cup of red lentils, along with 4 cups of vegetable broth and 1 can of full-fat coconut milk. Bring to a gentle boil.
  5. Once boiling, reduce the heat to low and cover. Allow the soup to simmer for about 20 minutes or until the lentils are tender.
  6. If you prefer a creamier texture, use an immersion blender to blend the soup until smooth.
  7. Stir in 2 tablespoons of soy sauce and the juice of 1 lime. Add salt to taste.
  8. Ladle the hot soup into bowls and garnish with fresh cilantro.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 600mgPotassium: 500mgFiber: 15gSugar: 4gVitamin A: 200IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Ensure a balance of coconut milk and vegetable broth for desired consistency. Fresh ingredients enhance flavor significantly.

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