This Thai Coconut Red Lentil Soup comes together in about 30 minutes and is a one-pot wonder that your family will love! Packed full of flavor with a creamy texture, it’s the perfect dish to cozy up with on chilly nights.
What’s in This Delicious Soup?
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Step-by-Step Instructions
Sauté the Aromatics: In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and ginger, cook until everything is nicely soft and fragrant, about 5 minutes. You know they’re done when the onion turns translucent. Just wait until you catch that amazing smell!
Add the Curry Paste: Toss in the red curry paste and mix it in, stirring frequently for about 1 minute until it’s all nice and fragrant. If it starts to stick, don’t be afraid to add a splash of broth to deglaze the pan and scrape the yummy bits off the bottom, that’s where the flavor lives!
Mix In the Lentils and Liquids: Next, stir in the red lentils, coconut milk, and vegetable broth. Give it a good stir and bring everything to a simmer, then reduce the heat.
Simmer to Perfection: Cover the pot and let it simmer for about 20-25 minutes, or until the lentils are tender and the soup has thickened up nicely. If it gets too thick for your liking, you can add more broth or water to reach your desired consistency!
Season It Up: Once the lentils are cooked to perfection, stir in the lime juice, then season with salt and pepper to taste. Oh man, you’re really going to want to taste at this point!
Serve It Up: Ladle the soup into bowls and garnish with chopped cilantro. This is the moment you’ve been waiting for, enjoy this warm, comforting bowl of deliciousness!
What I love most about this soup is its versatility! You can use whatever you’ve got on hand, maybe swap lentils for chickpeas or add in some veggies like spinach or kale? Your options are endless, and I love that it’s a dish that lets me get creative in the kitchen!
If you loved this Thai Coconut Red Lentil Soup recipe, be sure to check out my Kale and Cannellini Bean Soup, my Bloody Mary Soup with Beans, or my Split Pea Soup!
What Makes This Recipe Special
Quick & Easy
Comes together in under 30 minutes, making it perfect for busy weeknights. Who has time for complicated recipes anyway?
One Pot
This Thai Coconut Red Lentil Soup comes together all in one pot, minimal cleanup required! Perfect for those nights when you just want to relax after work.
Budget-Friendly
Uses affordable, everyday ingredients that you can easily find at your local grocery store.
Meal Prep Friendly
You can make a big batch and store leftovers for quick lunches throughout the week. It actually tastes even better the next day!
Customizable
Feeling like adding some extra veggies? Go for it! You can adapt this recipe to your taste or based on what’s lurking in your fridge.
Serving and Storage Tips
How to Serve This Soup
This Thai Coconut Red Lentil Soup is fantastic served with a side of crusty bread for dipping! Or if you’re feeling fancy, pair it with some coconut rice or a fresh salad.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Just make sure to let it cool before transferring!
Reheating Instructions
Reheat on the stovetop over medium heat, stirring occasionally, until warmed through. If it’s thickened up too much, simply stir in a bit of additional broth or water!
Freezer Friendly
Good news! This soup is freezer-friendly. Just be sure to store it in freezer-safe containers. It’ll keep well for about 3 months. To reheat, thaw overnight in the fridge and then follow the reheating instructions above.
So there you have it, your new favorite cozy soup recipe that’s not just easy to make but also truly delicious! I hope this Thai Coconut Red Lentil Soup brings warmth and comfort to your home just as it does to mine. Thank you for hanging out with me in the kitchen today, and happy cooking!
Remember, food is all about bringing people together. So gather your loved ones, enjoy the amazing flavors, and don’t forget to share this recipe with your friends! And for more recipes, follow us on Pinterest.
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Thai Coconut Red Lentil Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A delicious and creamy Thai coconut red lentil soup that is perfect for weeknight dinners and packed with flavor.
Ingredients
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon red curry paste
- 1 tablespoon lime juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion, minced garlic, and ginger, cook until everything is soft and fragrant, about 5 minutes.
- Toss in the red curry paste and stir frequently for about 1 minute until fragrant.
- Stir in the red lentils, coconut milk, and vegetable broth. Bring to a simmer, then reduce the heat.
- Cover the pot and let it simmer for about 20-25 minutes, or until the lentils are tender.
- Stir in the lime juice, then season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with chopped cilantro.
Notes
This soup is versatile; feel free to add extra veggies or swap lentils for chickpeas.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg