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Bowl of Thai Coconut Red Lentil Soup with ingredients garnished on top.

Thai Coconut Red Lentil Soup

This delightful Thai Coconut Red Lentil Soup is a warm, comforting dish that blends creamy coconut and spicy warmth, perfect for cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup red lentils, rinsed High in protein and fiber.
  • 1 can (14 oz) coconut milk Adds creaminess.
  • 4 cups vegetable broth Or use water in a pinch.
  • 1 medium onion, diced Adds sweetness and flavor.
  • 3 cloves garlic, minced Enhances aroma and taste.
  • 1 tablespoon fresh ginger, grated Brings warmth and spice.
  • 2 medium carrots, diced Adds sweetness and nutrition.
  • 1 medium bell pepper, diced Use red or yellow for color.
  • 2 tablespoons red curry paste Adjust to taste for spice level.
  • to taste salt and pepper For seasoning.
  • for garnish Fresh cilantro and lime Add for freshness.

Method
 

Preparation
  1. In a large pot, heat a drizzle of oil over medium heat. Add the diced onion, garlic, and ginger. Sauté until fragrant and the onions turn translucent—about 5 minutes.
  2. Toss in the diced carrots and bell pepper, letting them soften for another 3 minutes.
  3. Stir in the red curry paste, mixing it thoroughly to coat your veggies.
  4. Pour in the rinsed lentils, coconut milk, and vegetable broth. Give everything a good stir and bring the mixture to a gentle boil.
  5. Once boiling, reduce the heat to low and let it simmer uncovered for about 20-25 minutes, or until the lentils are tender.
  6. Season with salt and pepper to taste and ladle the soup into bowls. Garnish with fresh cilantro and a squeeze of lime.

Notes

This soup is vegan, gluten-free, and can be customized with seasonal veggies. It can be stored in the fridge for up to five days or frozen for up to three months.