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Thai-Inspired Coconut Lentil Soup

A rich and creamy soup that's packed with Thai flavors, perfect for cozy evenings and easy cleanup.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils
  • 1 can coconut milk (13.5 oz)
  • 4 cups vegetable broth
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 inch ginger, grated
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • Salt to taste
  • Fresh cilantro for garnish

Method
 

Preparation
  1. In a large pot, sauté the diced onion in a little oil over medium heat until soft.
  2. Add the minced garlic and grated ginger, cooking for an additional minute until fragrant.
  3. Stir in the red curry paste and let it cook for another minute.
  4. Add the red lentils, vegetable broth, and coconut milk. Bring to a boil.
  5. Reduce the heat and let it simmer for about 20 minutes, or until the lentils are tender.
  6. Stir in the soy sauce and season with salt to taste.
  7. Serve hot, garnished with fresh cilantro.

Notes

Can be stored in the fridge for up to a week. For freezing, it keeps for about 3 months. Add a splash of coconut milk when reheating for creaminess.