Print

Thai Coconut Red Lentil Soup

Print Recipe

A creamy and flavorful Thai-inspired soup made with red lentils, coconut milk, and aromatic spices, perfect for a comforting and nutritious meal.

Ingredients

Scale
  • 1 cup red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce or tamari
  • 1 tablespoon lime juice
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili flakes (optional)
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent.
  2. Add minced garlic, grated ginger, and red curry paste. Cook for 1-2 minutes until fragrant.
  3. Add turmeric, cumin, and chili flakes; stir to combine.
  4. Add rinsed red lentils, vegetable broth, and coconut milk. Stir well.
  5. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes until lentils are tender and soup has thickened.
  6. Stir in soy sauce and lime juice. Adjust salt to taste.
  7. Use an immersion blender to partially blend the soup for a creamy texture, leaving some lentils whole for texture.
  8. Serve hot, garnished with fresh cilantro.

Notes

For added protein, top the soup with grilled shrimp or tofu before serving, and serve with jasmine rice for a complete meal.

Find it online: https://cakesbybelinda.com/thai-coconut-red-lentil-soup/