Thai Coconut Red Lentil Soup

There’s something magical about the harmony of flavors in Thai cuisine. A few years back, I was wandering through a local market, mesmerized by the vibrant colors and exotic scents. That day, I stumbled upon some fresh ginger and fragrant curry powder, and an idea sparked: why not fuse these amazing ingredients into a hearty, comforting soup? That inspired the creation of this Thai Coconut Red Lentil Soup, which has quickly become a favorite in my kitchen!

What Makes This Soup So Good:

• Creamy Texture: The coconut milk adds a rich creaminess without the need for dairy.
• Comforting Warmth: Curries and spices like ginger deliver a cozy embrace, perfect for any chilly evening.
• Nutritious & Filling: Red lentils are packed with protein and fiber, making this soup not only delicious but also nourishing.

Ingredients

• 1 cup (200g) red lentils
• 1 can (13.5 oz / 400ml) coconut milk
• 4 cups (950ml) vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch (2.5 cm) piece of ginger, grated
• 2 tablespoons (30ml) curry powder
• 1 teaspoon (5g) turmeric
• Salt and pepper to taste
• Lime juice (to taste)
• Fresh cilantro for garnish

Smart Swaps

• For a Creamier Texture: Substitute half of the vegetable broth with more coconut milk.
• Need Protein? Add in some cooked chickpeas for an extra boost.
• Spicy Kick: Toss in sliced red chili or a dash of hot sauce for heat.

Sourcing Tips

• Opt for high-quality coconut milk (try brands that are 100% coconut with minimal additives) for a richer flavor.
• Fresh ginger should have a firm skin and an aromatic scent; look for undamaged pieces for the best quality.

Directions

1. Sauté Aromatics: In a large pot, heat up some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant, about 5 minutes. (Visual Cue: The onion should become translucent.)
2. Add Spices: Stir in the curry powder and turmeric, cooking for another minute until the spices are well combined.
3. Pour in Liquids: Add the vegetable broth and coconut milk into the pot. Stir well, then add the red lentils.
4. Simmer: Bring the soup to a simmer and cook for about 20-25 minutes, stirring occasionally. (Visual Cue: The lentils should be soft and have absorbed most of the liquid.)
5. Season: Once cooked, season your soup with salt, pepper, and lime juice to taste.
6. Serve: Dish out hot soup into bowls and garnish generously with fresh cilantro.

Pro Tips

• Make-Ahead: This soup can be made a day in advance for enhanced flavors!
• Transporting: Store in airtight containers if you’re bringing it for lunch or a potluck.
• Reheat: Warm up on the stove or microwave until hot, adding a splash of broth if it thickens too much.

Variations

1. Add Vegetables: Throw in some chopped carrots or spinach for extra nutrients.
2. Creamy Spinach version: Blend in some sautéed spinach before serving for added color and boost.
3. Coconut Curry Chicken: Add shredded cooked chicken for a heartier meal.

Serving Suggestions

Serve this delightful soup alongside crusty bread or jasmine rice for a complete meal. It also pairs wonderfully with a simple salad for a refreshing balance.

Storage & Reheat

Store any leftovers in the refrigerator for up to 4 days. To reheat, simply add a splash of water or broth in a pot and heat gently to avoid overcooking.

FAQs

1. Can I freeze this soup?
   Yes! This soup freezes well. Just store it in freezer-safe containers for up to 3 months.

2. Is this soup gluten-free?
   Absolutely! All the ingredients listed are gluten-free.

3. Can I make it in advance?
   Yes! In fact, the flavors improve over time, making it perfect for meal prep.

With its creamy texture and layered flavors, this Thai Coconut Red Lentil Soup is sure to impress your family or guests. I hope you enjoy making and sharing it as much as I have!

Thai Coconut Red Lentil Soup

Print Recipe

Pin Recipe

A flavorful and creamy Thai coconut soup made with red lentils, spices, and coconut milk.

• Total Time: 40 minutes
• Yield: 4 servings

Ingredients

Scale 1x2x3x

• 1 cup (200g) red lentils
• 1 can (13.5 oz / 400ml) coconut milk
• 4 cups (950ml) vegetable broth
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 inch (2.5 cm) piece of ginger, grated
• 2 tablespoons (30ml) curry powder
• 1 teaspoon (5g) turmeric
• Salt and pepper to taste
• Lime juice (to taste)
• Fresh cilantro for garnish

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Instructions

1. In a large pot, heat up some oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant, about 5 minutes.
2. Stir in the curry powder and turmeric, cooking for another minute until the spices are well combined.
3. Add the vegetable broth and coconut milk into the pot. Stir well, then add the red lentils.
4. Bring the soup to a simmer and cook for about 20-25 minutes, stirring occasionally.
5. Once cooked, season your soup with salt, pepper, and lime juice to taste.
6. Dish out hot soup into bowls and garnish generously with fresh cilantro.

Notes

This soup can be made a day in advance for enhanced flavors. It freezes well for up to 3 months.

• Author: soukaina
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegetarian