Thai Coconut Red Lentil Soup
A comforting bowl of Thai Coconut Red Lentil Soup filled with the flavors of coconut milk, red lentils, and spices, perfect for cozy evenings.
Ingredients
For the Soup
- 1 tablespoon coconut oil for a subtle sweetness
- 1 medium onion, diced adds depth
- 3 cloves garlic, minced for aromatic flavor
- 1 tablespoon fresh ginger, minced adds warmth
- 1 tablespoon red curry paste for a spicy kick
- 1 teaspoon ground cumin for earthy tones
- 1 can (14 ounces) coconut milk for creaminess
- 4 cups vegetable or chicken broth use low-sodium for a healthier option
- 1 cup red lentils, rinsed protein-packed goodness
- 1 lime juice for zest
- Salt and pepper to taste
- Fresh cilantro or basil for garnish for that fresh finish
Instructions
Preparation
- In a large pot, warm the coconut oil over medium heat. Let it melt and coat the bottom, sending a lovely aroma into the air.
- Add the diced onion and sauté for about 3–4 minutes until the onion begins to soften. Stir in the minced garlic and ginger, cooking for another minute.
- Add the red curry paste and ground cumin to the pot. Stir for another minute, allowing the spices to bloom.
- Pour in the coconut milk and broth. Stir well, scraping any bits off the bottom of the pot. The mixture will begin to bubble gently.
- Stir in the rinsed red lentils and bring the soup to a gentle boil. Reduce the heat, cover, and let it simmer for about 15 minutes, or until the lentils are tender.
- Remove the pot from the heat and stir in the lime juice. Taste and adjust salt and pepper as needed.
- Ladle the soup into bowls and sprinkle with fresh cilantro or basil.
Notes
For healthier swaps, consider reducing the amount of coconut milk and adding more broth. In the fall, throw in diced pumpkin or sweet potato for added sweetness. For an extra hint of zest, top with sliced red chilies or a spoonful of yogurt.