Delicious Thai Coconut Red Lentil Soup Recipe You Can Whip Up in Just 30 Minutes
introduction
If you’re looking for a comforting and nutritious dish that’s packed with flavor, look no further than this Thai Coconut Red Lentil Soup. Perfect for chilly evenings or when you need a little pick-me-up, this soup is filled with warm spices, creamy coconut milk, and hearty lentils. Plus, it’s simple to make and ready in under 30 minutes!
why make this recipe
There are so many reasons to love this Thai Coconut Red Lentil Soup! First of all, it’s packed with protein and fiber from the red lentils, which makes it a filling option for lunch or dinner. The coconut milk adds a delicious creaminess without being heavy, and the combination of spices like fresh ginger and turmeric offers a warm, appealing flavor with numerous health benefits.
Moreover, this soup is vegan, gluten-free, and incredibly easy to customize based on what you have on hand. Whether you’re feeding a crowd or cooking for one, this recipe is a fantastic choice for anyone who loves delicious, wholesome food.
how to make Thai Coconut Red Lentil Soup
Making this mouthwatering soup is a breeze! Follow these straightforward steps, and you’ll have a comforting bowl of goodness in no time.
Ingredients:
- 1 cup red lentils (uncooked)
- 1 can coconut milk (14 oz)
- 4 cups vegetable broth
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- To taste salt
- Fresh cilantro (for garnish)
Directions:
- In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant.
- Stir in the red curry paste and turmeric powder, mixing well to combine with the onion mixture.
- Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well to incorporate all ingredients.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the lentils are tender.
- Once the lentils are cooked, remove the pot from heat. Use an immersion blender to blend the soup until smooth, if desired.
- Stir in the soy sauce and lime juice. Season with salt to taste.
- Serve the soup hot, garnished with fresh cilantro.
how to serve Thai Coconut Red Lentil Soup
This soup is bursting with savory flavors that can stand alone, but you can enhance the experience even more! Try serving the soup with crusty bread or over a bed of rice for a heartier meal. If you want to give it a little extra kick, a squeeze of fresh lime juice or a sprinkle of red pepper flakes will do wonders. Chopped green onions or sliced chili can also be great garnishes for those who like it spicy!
how to store Thai Coconut Red Lentil Soup
If you happen to have leftovers, storing this soup is simple! Allow it to cool completely before transferring it to an airtight container. The soup will keep well in the refrigerator for about 3-4 days. If you want to store it for longer, consider freezing it! Just pour it into a freezer-safe container, and it should last for up to 3 months. When you’re ready to enjoy it again, thaw it in the fridge overnight, then reheat on the stove or in the microwave.
tips to make Thai Coconut Red Lentil Soup
- Adjust the spice: If you’re sensitive to heat, you can reduce the amount of red curry paste, or substitute it with a milder curry powder.
- Add veggies: Feel free to toss in diced vegetables like carrots or bell peppers for extra nutrition and texture. Just chop them small so they cook quickly alongside the lentils.
- Blend or not: If you like a chunky soup, you can skip the blending step and enjoy the lentils in their original form.
variation (if any)
Want to switch things up? You can make this soup with yellow lentils or chickpeas instead of red lentils. You can also experiment with adding different herbs like Thai basil or mint for a unique twist. If you love seafood, a handful of shrimp or fish added towards the end can turn this soup into a delightful seafood dish!
FAQs
1. Can I make this soup ahead of time?
Yes! This soup can be made ahead of time and stored in the fridge for up to 4 days. The flavors even improve as it sits.
2. Is this soup spicy?
The soup has a nice warmth from the red curry paste, but you can easily adjust the heat level to your preference by modifying the amount of paste you use.
3. Can I substitute the coconut milk?
If you’re looking for a lighter option, you can use almond milk or cashew cream instead of coconut milk, but it will change the flavor slightly.
Feel free to dive into this delightful Thai Coconut Red Lentil Soup and enjoy every creamy and spicy spoonful! It’s sure to become a favorite in your home.
Print
Thai Coconut Red Lentil Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan, Gluten-free
Description
A comforting and nutritious Thai Coconut Red Lentil Soup, filled with warm spices and creamy coconut milk, ready in just 30 minutes.
Ingredients
- 1 cup red lentils (uncooked)
- 1 can coconut milk (14 oz)
- 4 cups vegetable broth
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 1 tablespoon fresh ginger (minced)
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 1 tablespoon olive oil
- 1 teaspoon turmeric powder
- To taste salt
- Fresh cilantro (for garnish)
Instructions
- In a medium-sized pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until translucent.
- Add the minced garlic and ginger to the pot, cooking for an additional 1-2 minutes until fragrant.
- Stir in the red curry paste and turmeric powder, mixing well.
- Add the red lentils, vegetable broth, and coconut milk to the pot. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes or until lentils are tender.
- Remove from heat; use an immersion blender to blend the soup until smooth, if desired.
- Stir in the soy sauce and lime juice. Season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Feel free to adjust spices, add diced vegetables, or blend to your desired texture. Leftovers can be refrigerated for 3-4 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Thai soup, lentil soup, coconut soup, vegan soup, quick recipes, healthy recipes
