Thai Coconut Red Lentil Soup Recipe
This Thai Coconut Red Lentil Soup is a creamy, flavorful dish that combines red lentils with fragrant spices, coconut milk, and fresh herbs. Perfect for a comforting and nutritious meal, it features a blend of red curry paste, ginger, garlic, and turmeric, simmered to perfection and finished with a zesty lime touch and fresh cilantro garnish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
Scale
Main Ingredients
- 1 cup red lentils (uncooked)
- 1 can coconut milk (14 oz)
- 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
- Sauté Onions: 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, softening the onions and building the base flavor.
- Add Garlic and Ginger: Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant. This step enhances the aromatic profile of the soup.
- Mix in Spices and Curry Paste: Stir in the red curry paste and turmeric powder, combining them well with the onion mixture to evenly distribute the flavors.
- Add Lentils and Liquids: Add the red lentils, vegetable broth, and coconut milk to the pot. Stir thoroughly to incorporate all ingredients, ensuring the lentils are submerged.
- Simmer Soup: 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 and have absorbed the flavors.
- Blend Soup (Optional): Once the lentils are cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth, achieving a creamy texture if desired.
- Season: Stir in the soy sauce and lime juice. Taste and season with salt accordingly to balance the flavors.
- Serve: Serve the soup hot, garnished with fresh cilantro for a bright, herbaceous finish.
Notes
- You can adjust the level of spiciness by varying the amount of red curry paste.
- Using an immersion blender is optional; leaving the soup chunky will give it a heartier texture.
- For a richer flavor, use full-fat coconut milk.
- This soup stores well and can be refrigerated for up to 3 days or frozen for longer storage.
- Serve with a side of rice or crusty bread for a complete meal.
Keywords: Thai, coconut, red lentil, soup, vegan, curry, ginger, garlic, coconut milk, red curry paste
Find it online: https://nataliereeve.com/thai-coconut-red-lentil-soup-recipe/
