Creamy Thai Coconut Red Lentil Soup
A comforting and creamy soup made with red lentils and coconut milk, topped with fragrant herbs and lime.
Ingredients
Soup Base
- 1 cup red lentils Dried red lentils work best.
- 1 can coconut milk (400 ml)
- 4 cups vegetable broth
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 tablespoons red curry paste Adjust to your spice preference.
- 1 tablespoon soy sauce or tamari
- Juice of 1 lime
- to taste salt and pepper For seasoning.
Garnish
Instructions
Preparation
- In a large pot, heat a tablespoon of oil over medium heat. Add the chopped onion and sauté until it’s translucent, about 5 minutes.
- Stir in the minced garlic and ginger, and cook for another minute until fragrant.
Cooking
- Toss in the red lentils and the red curry paste, stirring to coat the lentils evenly. Let cook for about 2 minutes.
- Add the coconut milk and vegetable broth to the pot. Bring the mixture to a gentle boil.
- Once boiling, reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender and the soup thickens.
- Stir in the soy sauce and lime juice. Taste and adjust seasonings, adding salt and pepper as needed.
Serving
- Ladle the soup into bowls, garnish with fresh cilantro, and pour a little more lime juice over the top for an extra zing.
Notes
Adjust spice level and texture to your preference. Store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.