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Thai Coconut Red Lentil Soup

Comforting Thai Coconut Red Lentil Soup for Cozy Evenings

Experience the comforting warmth of Thai Coconut Red Lentil Soup, a nourishing dish perfect for cozy evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Red Lentils Essential for protein and heartiness; can substitute with yellow lentils or split peas.
  • 1 can Coconut Milk Using full-fat gives the best flavor.
  • 4 cups Low-sodium Vegetable Broth Serves as the flavorful base for your soup.
Aromatics & Seasonings
  • 1 medium Onion Diced yellow onion works wonders.
  • 3 cloves Garlic Minced; fresh is preferred.
  • 1 tablespoon Fresh Ginger Grated; ground ginger is an alternative.
  • 2 tablespoons Red Curry Paste Adjust based on spice tolerance.
  • 1 teaspoon Turmeric Powder Can be omitted.
  • 2 tablespoons Soy Sauce Tamari is a great gluten-free swap.
  • 1 lime Lime Juice Fresh is ideal.
  • 2 tablespoons Olive Oil For sautéing the aromatics.
  • 1 teaspoon Salt Use kosher or sea salt.
Garnish
  • 1/4 cup Fresh Cilantro Use parsley as a substitute if cilantro isn't available.

Equipment

  • Medium pot

Method
 

Step-by-Step Instructions
  1. In a medium pot, heat 2 tablespoons olive oil over medium heat. Add one diced yellow onion and sauté for about 3-4 minutes until translucent.
  2. Stir in 3 minced garlic cloves and 1 tablespoon grated ginger. Cook for another 1-2 minutes until fragrant.
  3. Mix in 2 tablespoons red curry paste and 1 teaspoon turmeric powder. Stir for 1-2 minutes until combined.
  4. Add 1 cup red lentils, 4 cups vegetable broth, and 1 can coconut milk. Stir thoroughly.
  5. Bring soup to a gentle boil. Reduce heat to low, cover, and simmer for about 20 minutes.
  6. Check lentils for tenderness. Blend for smooth consistency or leave chunky.
  7. Stir in 2 tablespoons soy sauce and juice of 1 lime. Adjust seasoning with salt.
  8. Ladle soup into bowls and garnish with fresh cilantro. Serve hot.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 600mgFiber: 10gSugar: 6gVitamin A: 2IUVitamin C: 15mgCalcium: 4mgIron: 12mg

Notes

Taste test lentils for doneness and adjust spice levels before blending. For added protein, introduce cooked tofu or shrimp during the last few minutes of simmering.

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