Go Back
–+ servings
Thai Coconut Red Lentil Soup

Thai Coconut Red Lentil Soup: Comfort in Every Creamy Spoonful

This Thai Coconut Red Lentil Soup combines creamy coconut milk and hearty red lentils for a vegan dish that's nutritious and comforting.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup red lentils substitute with yellow lentils for flavor variation
  • 1 can coconut milk 400ml, consider light coconut milk for lower-fat option
  • 4 cups vegetable broth homemade broth enhances richness
  • 1 onion diced, shallots can be used for a sweeter touch
  • 3 cloves garlic minced, fresh preferred
  • 1 tablespoon fresh ginger grated, ground ginger can be used if fresh is unavailable
  • 2 tablespoons red curry paste adjust for heat tolerance
For Seasoning and Brightness
  • 2 tablespoons soy sauce use tamari or coconut aminos for gluten-free options
  • 2 tablespoons lime juice lemon juice is a good alternative in a pinch
  • 1 teaspoon turmeric powder omit if preferred
  • salt to taste
For Garnishing
  • 1 bunch fresh cilantro optional, complements the soup
  • 2 tablespoons olive oil for sautéing; swap for sesame oil for added flavor

Equipment

  • medium pot

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a medium pot over medium heat. Add 1 diced onion, sautéing until translucent and soft, about 3–4 minutes. Stir in 3 minced garlic cloves and 1 tablespoon of freshly grated ginger, cooking for another 1–2 minutes until fragrant.
  2. Stir in 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder, mixing until well incorporated. Then add 1 cup of red lentils, 4 cups of vegetable broth, and 1 can (400ml) of coconut milk, stirring gently.
  3. Bring to a rolling boil over medium-high heat, then reduce to low, cover with a lid, and simmer gently for about 20 minutes, stirring occasionally.
  4. For a smoother consistency, use an immersion blender to puree the soup directly in the pot. If you prefer a chunkier texture, skip this step.
  5. Stir in 2 tablespoons of soy sauce and 2 tablespoons of fresh lime juice, adjusting seasoning with salt to taste. Mix thoroughly.
  6. Ladle warm soup into bowls and finish with a sprinkle of fresh cilantro on top.

Nutrition

Serving: 1bowlCalories: 320kcalCarbohydrates: 45gProtein: 12gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 500mgPotassium: 700mgFiber: 12gSugar: 5gVitamin A: 10IUVitamin C: 15mgCalcium: 5mgIron: 20mg

Notes

Adjust red curry paste based on your heat preference. For deeper flavor, allow the soup to chill overnight and reheat the next day. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.

Tried this recipe?

Let us know how it was!