Description
This Thai Red Lentil Soup is a vibrant and comforting dish featuring red lentils simmered in a fragrant broth infused with coconut milk, red curry paste, and fresh herbs. It offers a perfect balance of creamy texture, mild spiciness, and fresh flavors, making it a nutritious and satisfying meal perfect for any day.
Ingredients
Soup Ingredients
- 1 cup red lentils, rinsed
- 1 tablespoon coconut oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1–2 tablespoons Thai red curry paste
- 4 cups vegetable broth
- 1 can (13.5 oz) coconut milk
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lime juice
- 1 teaspoon brown sugar or palm sugar
- Salt to taste
Garnishes and Extras
- Fresh cilantro, chopped
- Thinly sliced red chili (optional)
- Chopped green onions
- Lime wedges
Instructions
- Prepare the aromatics: Heat coconut oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and grated ginger and cook for another 1-2 minutes until fragrant.
- Add curry paste: Stir in the red curry paste, cooking for 1 minute to release its flavors and aromas, mixing it well with the onions, garlic, and ginger.
- Add lentils and liquids: Pour in the rinsed red lentils, vegetable broth, and coconut milk. Stir to combine and bring the mixture to a boil.
- Simmer: Lower the heat to a gentle simmer and cook uncovered for about 20-25 minutes, stirring occasionally to prevent sticking, until the lentils are soft and the soup has thickened.
- Season and finish: Stir in soy sauce, lime juice, and brown sugar. Taste and adjust salt or additional lime juice as needed for balance.
- Serve: Ladle the soup into bowls and garnish with fresh cilantro, sliced red chili, green onions, and a lime wedge on the side for extra brightness.
Notes
- This soup can be made spicier by increasing the amount of red curry paste or adding fresh chili.
- For a richer flavor, use full-fat coconut milk, but light coconut milk can reduce calories.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 1 month.
- Serve with jasmine rice or crusty bread for a more substantial meal.
- To make it vegan and gluten-free, ensure your curry paste and soy sauce are compliant (use tamari for gluten-free).
