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Thai Coconut Red Lentil Soup

Creamy Thai Coconut Red Lentil Soup for Cozy Nights

This Thai Coconut Red Lentil Soup is a creamy, comforting dish perfect for busy weeknights, packed with protein and vegan-friendly ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup Red Lentils Can substitute yellow lentils or split peas.
  • 14 oz Coconut Milk No direct substitution recommended.
  • 4 cups Vegetable Broth Can substitute chicken broth for a non-vegan option.
  • 1 medium Onion, diced Shallots can be used for a sweeter profile.
  • 2 cloves Garlic, minced No substitutions needed.
  • 1 tbsp Fresh Ginger, minced No substitutions needed.
For Flavoring
  • 1 tbsp Red Curry Paste Adjust for desired heat.
  • 1 tbsp Soy Sauce Tamari can be used for a gluten-free version.
  • 1 tbsp Lime Juice Lemon juice works in a pinch.
  • 1 tbsp Olive Oil Coconut oil can provide an authentic Thai flavor.
  • 1 tsp Turmeric Powder No substitutions needed.
  • Salt Adjust to taste.
For Garnishing
  • Fresh Cilantro Optional toppings include chopped peanuts and toasted coconut flakes.

Equipment

  • medium-sized pot
  • Immersion blender

Method
 

Step‑by‑Step Instructions
  1. In a medium-sized pot, heat 1 tablespoon of olive oil over medium heat. Add 1 medium diced onion and sauté for 3–4 minutes until translucent.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of freshly minced ginger. Cook for an additional 1–2 minutes until aromatic.
  3. Add 1 tablespoon of red curry paste and 1 teaspoon of turmeric powder, mixing them into the aromatics. Cook for about 1 minute.
  4. Add 1 cup of red lentils, 4 cups of vegetable broth, and 14 ounces of coconut milk. Stir well to combine all ingredients.
  5. Increase heat to bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let simmer for about 20 minutes.
  6. Remove from heat and use an immersion blender to blend until smooth, or leave chunky if preferred.
  7. Stir in 1 tablespoon of soy sauce and 1 tablespoon of lime juice. Adjust seasoning with salt as necessary.
  8. Pour into bowls and garnish with fresh cilantro and optional toppings like chopped peanuts or toasted coconut flakes.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 800mgPotassium: 600mgFiber: 15gSugar: 3gVitamin A: 200IUVitamin C: 5mgCalcium: 50mgIron: 3mg

Notes

This soup keeps well in the fridge for up to 4 days and can be frozen for up to 2 months.

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