Thai Coconut Red Lentil Soup
A comforting and flavorful soup featuring red lentils, coconut milk, and vibrant spices, perfect for chilly evenings.
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed until the water runs clear
- 1 tablespoon neutral oil (canola or vegetable)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1-2 tablespoons red curry paste (adjust to heat preference)
- 1 teaspoon ground turmeric
- 1 large carrot, diced
- 1 medium sweet potato or butternut squash, peeled and diced
- 4 cups vegetable broth
- 1 14 oz can full-fat coconut milk
- 2 tablespoons lime juice
- 1-2 tablespoons light soy sauce or tamari use tamari for gluten-free
- Salt and freshly ground black pepper to taste
- Fresh cilantro or Thai basil, chopped, for garnish
- Lime wedges, roasted peanuts, and thinly sliced red chili (optional)
Instructions
Preparation
- Rinse the red lentils under cold water until the rinse runs clear to remove excess starch.
- Chop onion, garlic, ginger, carrot, and sweet potato into even pieces for uniform cooking.
Sauté the Aromatics
- In a large pot, heat oil over medium heat.
- Add chopped onion and cook until translucent, 4–5 minutes.
- Stir in garlic, ginger, and red curry paste; cook 1–2 minutes until fragrant.
Build the Soup
- Add carrots, sweet potato, turmeric, and rinsed lentils to the pot; stir to coat with the spice mixture.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer uncovered for 15–20 minutes, until lentils and vegetables are tender.
Finish with Coconut Milk and Acid
- Reduce heat to low and stir in coconut milk. Simmer gently for 5 minutes—do not boil vigorously once the coconut milk is added to prevent separation.
- Season with lime juice, soy sauce, salt, and pepper. Adjust curry paste for more heat if desired.
Blend or Leave Chunky
- For a silky texture, use an immersion blender to partially or fully purée the soup. For a more rustic bite, leave it chunky.
- Serve hot garnished with cilantro, lime wedges, and peanuts if using.
Notes
For a variation in texture and flavor, try adding a handful of greens at the end until wilted. Balance flavors by adjusting lime juice and salt if necessary.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 42gProtein: 12gFat: 14gSaturated Fat: 11gSodium: 700mgFiber: 12gSugar: 4g
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