Description
A warm, creamy, and flavorful Thai Coconut Red Lentil Soup made with red curry paste, ginger, coconut milk, and bright lime. Cozy, nourishing, and ready in under 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
Salt, to taste
Fresh cilantro, for garnish
Instructions
Heat the olive oil in a medium pot over medium heat. Add the diced onion and sauté 3–4 minutes until tender.
Stir in the garlic and ginger. Cook 1–2 minutes until fragrant.
Mix in the red curry paste and turmeric until everything is coated and aromatic.
Add the red lentils, vegetable broth, and coconut milk. Stir gently to combine.
Bring the soup to a boil, then reduce heat to low. Cover and simmer 20 minutes or until lentils are soft.
Optional: Use an immersion blender to blend the soup until smooth.
Stir in soy sauce and lime juice, then season with salt to taste.
Serve hot, topped with fresh cilantro.
Notes
Add chili flakes or extra curry paste for more heat.
If soup thickens after chilling, simply thin with broth when reheating.
Great for meal prep—flavors deepen after a night in the fridge.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 310
- Sugar: 5g
- Sodium: 620mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg