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Thai Coconut Red Lentil Soup

A quick and nutritious soup combining red lentils and creamy coconut milk, perfect for a family meal or a cozy weeknight dinner.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup red lentils
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 1 tablespoon red curry paste
  • 1 tablespoon lime juice
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Method
 

Cooking
  1. In a pot, sauté onion, garlic, and ginger until fragrant.
  2. Stir in red curry paste and cook for another minute.
  3. Add red lentils, vegetable broth, and coconut milk. Bring to a boil.
  4. Reduce heat and simmer for about 20-25 minutes, or until lentils are tender.
  5. Stir in lime juice and season with salt and pepper.
  6. Serve hot, garnished with fresh cilantro.

Notes

For an extra kick, consider adding chopped red bell peppers or carrots when sautéing. For a smoother texture, blend the soup with an immersion blender after cooking. Adjust red curry paste according to spice preference. Store leftovers in an airtight container for up to 3-4 days, or freeze for longer storage.