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Delicious Thai Coconut Red Lentil Soup

This Thai Coconut Red Lentil Soup is a warm, filling dish perfect for busy weeknights, featuring creamy lentils, rich coconut milk, and vibrant spices.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 300
Ingredients Method Notes

Ingredients
  

Base ingredients
  • 1 tablespoon oil For sautéing
  • 1 medium onion, chopped Helps to soften the base flavor
  • 1 pinch salt To help onion soften
  • 2 cloves garlic, minced Added for flavor
  • 1 tablespoon grated ginger For a fresh taste
  • 2 tablespoons red curry paste Choose a good quality brand
Main Ingredients
  • 1 cup red lentils, rinsed Quick-cooking and creamy
  • 4 cups vegetable or chicken broth Low sodium recommended
  • 1 can coconut milk Full-fat for creaminess or light for a lighter soup
  • 1 lime juice of Adds brightness at the end
Optional Add-ins
  • 2 cups spinach or kale, chopped Optional for added veggies
  • 1 cup cooked chicken, shrimp, or crispy tofu For more protein

Method
 

Preparation
  1. In a heavy pot, heat the oil over medium heat. Add the chopped onion and a pinch of salt, and sauté until translucent.
  2. Add the minced garlic and grated ginger, and sauté until fragrant.
  3. Stir in the red curry paste and cook for 30 seconds with a splash of coconut milk.
Cooking
  1. Add the rinsed red lentils and broth to the pot. Bring to a gentle simmer.
  2. Simmer for about 15 to 18 minutes, until lentils are soft and starting to break down.
  3. Stir in the remaining coconut milk, and season with salt and lime juice to taste. Adjust seasoning as needed.

Notes

This soup can be customized with various proteins or veggies. Leftovers reheat well and thicken in the fridge. Thin with water or broth as necessary.