Ingredients
1 tbsp coconut oil
1 small onion, diced
2 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste
1 cup red lentils, rinsed
1 can (13.5 oz) coconut milk
3 cups vegetable broth (or water)
1 tbsp soy sauce or tamari
Juice of 1 lime
Salt to taste
Optional toppings: chopped cilantro, chili flakes, extra lime wedges
Instructions
1. Heat coconut oil in a large pot over medium heat. Sauté onion for 3–4 minutes until soft.
2. Add garlic and ginger; cook 1 more minute.
3. Stir in red curry paste and toast for 30 seconds until fragrant.
4. Add red lentils, coconut milk, broth, and soy sauce. Stir and bring to a gentle boil.
5. Reduce heat and simmer uncovered for 15–20 minutes, or until lentils are soft and soup thickens.
6. Add lime juice and salt to taste. For a smoother texture, blend part or all of the soup with an immersion blender.
7. Serve hot, topped with cilantro, chili flakes, or lime wedges.
Notes
Make it spicier with extra curry paste or a pinch of cayenne.
Add spinach or kale at the end for more greens.
Keeps well in the fridge for 4 days or freezer for 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup, Dinner
- Method: Stovetop
- Cuisine: Thai, Asian-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 330
- Sugar: 4g
- Sodium: 520mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: thai coconut red lentil soup, vegan curry lentil soup, easy thai soup recipe