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Thai Coconut Red Lentil Soup Recipe

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4.1 from 10 reviews

This Thai Coconut Red Lentil Soup is a vibrant, creamy, and flavorful dish that blends aromatic spices, red curry, and coconut milk with protein-packed red lentils. It’s an easy, comforting soup perfect for a wholesome weeknight dinner or a satisfying lunch, featuring a balance of spicy, tangy, and savory notes garnished with fresh cilantro.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Main Ingredients

  • 2 tablespoons vegetable oil or extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 tablespoon finely chopped garlic cloves (2 or 3 cloves)
  • 3 tablespoons tomato paste
  • ⅓ cup Thai red curry paste (check for shrimp paste for vegans)
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • Salt, to taste
  • 1 cup red lentils
  • 3½ cups vegetable broth or water
  • 1 (13.5 ounce) can coconut milk (not light)
  • 3 tablespoons fresh lime juice
  • 1 cup fresh cilantro leaves, for garnish

Instructions

  1. Prepare the base: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrot and cook for about 5 minutes until they soften, creating a flavorful vegetable base.
  2. Add aromatics and spices: Stir in the finely chopped garlic, tomato paste, Thai red curry paste, ground turmeric, and cayenne pepper. Cook for about 1 minute until fragrant, enhancing the soup’s spicy aromatic profile.
  3. Simmer lentils: Add the red lentils, 1 teaspoon salt, and vegetable broth or water. Bring the mixture to a simmer, then reduce heat to medium-low. Partially cover and cook for about 20 minutes until the lentils have softened and the soup thickens.
  4. Finish the soup: Remove the pot from heat, stir in the coconut milk and fresh lime juice. Adjust salt to taste, ensuring a balanced flavor. Serve garnished with fresh cilantro leaves.
  5. Pressure cooker alternative: Use the sauté function to cook onions, carrots, garlic, tomato paste, curry paste, and cayenne as in steps 1 and 2. Add lentils, salt, and broth or water as in step 3, then cover and cook on high pressure for 6 minutes. Allow the pressure to release naturally. Stir in coconut milk and lime juice before serving with cilantro garnish.

Notes

  • For a vegan version, ensure the Thai red curry paste does not contain shrimp paste.
  • You can substitute vegetable broth with water, but broth adds more depth of flavor.
  • Adjust cayenne pepper to your preferred spice level.
  • Use full-fat coconut milk for richer, creamier texture.
  • If red lentils absorb too much liquid, add a little more broth or water during cooking.
  • This soup stores well in the refrigerator for up to 3 days and freezes beautifully.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Thai
  • Diet: Vegan

Find it online: https://iamstarved.com/thai-coconut-red-lentil-soup-recipe/