Description
This Thai Coconut Red Lentil Soup is a creamy and flavorful dish that’s quick to prepare, making it perfect for busy weeknights. Combining red lentils, coconut milk, and fragrant Thai red curry paste, it offers a rich, comforting taste with a hint of spice and fresh lime juice to balance the flavors. This vegetarian soup is hearty yet light, delivering warmth and bright herbal notes from cilantro.
Ingredients
Main Ingredients
- 2 tablespoons vegetable oil or extra virgin olive oil
- 1 cup onion, chopped
- 1 cup carrot, chopped
- 1 tablespoon garlic, finely chopped
- 3 tablespoons tomato paste
- ⅓ cup Thai red curry paste
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- Salt to taste
- 1 cup red lentils
- 3½ cups vegetable broth or water
- 1 can (13.5 oz) coconut milk
- 3 tablespoons fresh lime juice
- 1 cup fresh cilantro leaves
Instructions
- Prepare Aromatics: Heat the oil in a large pot over medium heat. Add the chopped onion and carrot, cooking them until they are slightly softened, about 5 minutes, stirring occasionally to avoid browning.
- Add Spices and Pastes: Stir in the finely chopped garlic, tomato paste, Thai red curry paste, ground turmeric, and cayenne pepper. Cook for 1-2 minutes until the mixture becomes fragrant, stirring constantly to release the flavors.
- Add Lentils and Broth: Pour in the red lentils and vegetable broth or water. Stir well to combine all ingredients evenly in the pot.
- Simmer Soup: Bring the mixture to a boil, then reduce heat to low. Cover and let it simmer for 15-20 minutes or until the lentils are tender and cooked through, stirring occasionally to prevent sticking.
- Finish Soup: Stir in the coconut milk, fresh lime juice, and chopped cilantro leaves. Season with salt to taste and let it gently heat for another 2-3 minutes without boiling to meld the flavors.
- Serve: Remove the pot from heat and serve the soup hot, garnished with additional cilantro if desired for a fresh finish.
Notes
- If you prefer a thinner soup, add more vegetable broth or water to reach desired consistency.
- For extra heat, increase the cayenne pepper or add fresh chili slices as a topping.
- This soup can be stored in the refrigerator for up to 3 days and reheated on the stovetop or microwave.
- Use full-fat coconut milk for richer flavor, or substitute light coconut milk to reduce calories.
- Can be made vegan by ensuring the vegetable broth is plant-based.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
