Overview
This article tells you how to make a simple Thai Coconut Red Lentil Soup. It uses easy steps and common ingredients. You will find tips, serving ideas, storage notes, and answers to common questions. For a quick note on simple midday meals, see midday meal guide.
introduction
This soup is warm, creamy, and lightly spiced. It cooks fast and uses pantry ingredients. It is good for weeknight dinners or a light lunch.
why make this recipe
You should make this recipe because it is quick, healthy, and full of flavor. It uses red lentils and coconut milk for a creamy texture without dairy. If you like simple ingredient lists and clear steps, this recipe fits well — see an easy ingredient list example for how short lists help cooking.
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. Squeeze a lime wedge over each bowl. Add fresh cilantro on top. You can serve with rice, crusty bread, or a simple salad.
how to store Thai Coconut Red Lentil Soup
Let the soup cool to room temperature. Store in an airtight container in the fridge for up to 4 days. Reheat on the stove over low heat, stirring so it warms evenly. You can freeze the soup in freezer-safe containers for up to 3 months. Thaw in the fridge before reheating.
tips to make Thai Coconut Red Lentil Soup
- Rinse the red lentils before cooking to remove dust.
- Use low heat when adding curry powder so it does not burn.
- Blend part or all of the soup if you like a smooth texture.
- Taste and add more soy sauce or salt at the end.
- For extra flavor add a splash of lime before serving.
- For more weeknight ideas, check this midday meal guide.
variation (if any)
- Make it spicier: add chili flakes or fresh chili.
- Add vegetables: spinach, diced carrots, or bell peppers work well.
- Add protein: top with roasted tofu or cooked shrimp.
- Make it thinner: add more vegetable broth for a lighter soup.
FAQs
Q: Can I use other lentils?
A: Red lentils cook fast and become soft. Other lentils like green or brown hold their shape and need longer cooking. Use red for this creamy result.
Q: Is this soup gluten-free?
A: The soup is gluten-free if you use tamari or a gluten-free soy sauce. Check labels on your curry powder just in case.
Q: Can I make this in a slow cooker?
A: Yes. Sauté the aromatics first, then add all ingredients to the slow cooker. Cook on low for 4–6 hours until lentils are soft.
Q: Do I need to blend the soup?
A: No. Blending makes it smooth, but you can keep it chunky. Both ways taste good.
Q: How do I make it less rich?
A: Use light coconut milk or add more broth to thin it.
Conclusion
For another take on this dish and extra tips, see the full recipe on Thai Coconut Red Lentil Soup – Familystyle Food.
Print
Thai Coconut Red Lentil Soup
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A warm, creamy, and lightly spiced Thai Coconut Red Lentil Soup that’s quick, healthy, and full of flavor.
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, and for extra flavor, add lime before serving. The soup can be made spicier or thinner based on preferences.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: soup, vegan, quick meal, red lentils, coconut milk, Thai cuisine