Why make this recipe
Thai Coconut Red Lentil Soup is a delightful and warming dish that combines the creamy texture of coconut milk with the earthy flavor of red lentils. It’s a simple recipe that is not only delicious but also packed with nutrients. This soup is perfect for a cozy night in or as a meal prep option for the week. The combination of spices and fresh ingredients makes it a standout dish for anyone seeking a comforting bowl of soup.
How to make Thai Coconut Red Lentil Soup
Ingredients:
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Directions:
- In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger, and sauté for another minute.
- Stir in the curry powder and cook until fragrant.
- Add the red lentils, vegetable broth, and coconut milk. Bring to a simmer.
- Cook for about 20 minutes or until the lentils are tender.
- Season with soy sauce, salt, and pepper.
- Blend the soup for a smoother texture if desired.
- Serve hot, garnished with fresh cilantro and lime wedges.
How to serve Thai Coconut Red Lentil Soup
Serve the soup hot in bowls, topped with fresh cilantro. Offer lime wedges on the side for a zesty finish. This soup pairs well with crusty bread or rice for a complete meal.
How to store Thai Coconut Red Lentil Soup
Store any leftover soup in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm it on the stove or in the microwave. You can also freeze it for up to 3 months. Just remember to let it cool completely before transferring to a freezer-safe container.
Tips to make Thai Coconut Red Lentil Soup
- Rinse the lentils before adding them to the pot to remove any debris.
- For a bit of heat, add some red pepper flakes or chopped fresh chili when cooking.
- If you want a creamier texture, blend a portion of the soup and then mix it back in.
- Adjust the seasoning according to your taste for a personalized flavor.
Variation
You can add vegetables like carrots or spinach to boost the nutrition and texture of the soup. Additionally, try swapping the red lentils for green or brown lentils for a different flavor profile.
FAQs
1. Can I use dried lentils for this recipe?
Yes, use dried lentils, but cook them longer if they are not red lentils, as they can take more time to soften.
2. Is this soup vegan?
Yes, it is vegan! All the ingredients are plant-based.
3. Can I make this soup in a slow cooker?
Absolutely! Combine all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours. Blend before serving if you prefer a smoother texture.
Thai Coconut Red Lentil Soup
A warming and creamy soup combining coconut milk and red lentils, perfect for meal prep or cozy nights.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
- Diet: Vegan
Ingredients
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable broth
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 tablespoon curry powder
- 1 tablespoon soy sauce (or tamari for gluten-free)
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a large pot, heat some oil over medium heat. Add the chopped onion and sauté until translucent.
- Add the minced garlic and grated ginger, and sauté for another minute.
- Stir in the curry powder and cook until fragrant.
- Add the red lentils, vegetable broth, and coconut milk. Bring to a simmer.
- Cook for about 20 minutes or until the lentils are tender.
- Season with soy sauce, salt, and pepper.
- Blend the soup for a smoother texture if desired.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Rinse lentils before cooking. For extra heat, add red pepper flakes. Blend a portion for a creamier texture.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 14g
- Protein: 8g
- Cholesterol: 0mg
Keywords: soup, vegan, lentil, coconut, Thai, comfort food