Description
This comforting Thai Coconut Red Lentil Soup is a delightful blend of creamy coconut milk, protein-rich red lentils, and aromatic Thai spices. It’s quick to make, nutritious, and perfect for a cozy dinner or healthy lunch.
Ingredients
- 1 cup red lentils, uncooked
- 1 (14 oz) can coconut milk
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- Salt, to taste
- Fresh cilantro, for garnish
Instructions
1. In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3–4 minutes until translucent.
2. Add the minced garlic and ginger. Cook for an additional 1–2 minutes until fragrant.
3. Stir in the red curry paste and turmeric powder, mixing well to combine with the onion mixture.
4. Add the red lentils, vegetable broth, and coconut milk. Stir well to incorporate all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the lentils are tender.
6. Remove the pot from heat. Use an immersion blender to blend the soup until smooth, if desired.
7. Stir in the soy sauce and lime juice. Season with salt to taste.
8. Serve hot, garnished with fresh cilantro.
Notes
This soup stores well in the refrigerator for up to 3 days and can be frozen for future meals.
Adjust the amount of red curry paste to match your desired spice level.
For a chunkier texture, skip blending or only partially blend the soup.
Nutrition
- Serving Size: 1 serving
- Calories: 280