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Thai Coconut Red Lentil Soup

A delicious and warming soup that combines the creaminess of coconut milk with hearty red lentils, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils
  • 1 can coconut milk
  • 4 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon ginger, grated
  • 2 carrots, diced
  • 1 tablespoon curry powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Method
 

Preparation
  1. In a large pot, sauté onion, garlic, and ginger over medium heat until softened and fragrant.
  2. Add carrots and curry powder, cooking for 2–3 minutes to release the flavors.
Cooking
  1. Stir in red lentils, coconut milk, and vegetable broth.
  2. Bring to a boil, then reduce heat and simmer for about 20 minutes, until the lentils are tender and the soup thickens.
Finishing
  1. Season with salt and pepper to taste.
  2. For a smoother consistency, blend the soup, or leave it chunky if preferred.
  3. Serve hot, garnished with fresh cilantro.

Notes

Serve the soup hot in bowls, and for an extra touch, sprinkle with fresh cilantro and a squeeze of lime juice for a burst of flavor. Pair it with crusty bread or a side of rice for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. When ready to eat, simply reheat on the stove or in the microwave until warmed through.