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Comforting Thai Coconut Red Lentil Soup

This Comforting Thai Coconut Red Lentil Soup blends creamy coconut milk, bold Thai curry, and protein-rich lentils in a warm, nourishing bowl. Vegan, flavorful, and ready in one pot.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai-Inspired
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 1 tbsp coconut oil or olive oil
  • 1 small yellow onion diced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 2 tbsp Thai red curry paste
  • 1 cup dried red lentils rinsed
  • 14 oz full-fat coconut milk 1 can
  • 4 cups vegetable broth low sodium
  • 1 tbsp soy sauce or tamari
  • 1 tsp ground turmeric
  • 0.5 tsp salt adjust to taste
To Finish
  • 1 lime, juiced
  • fresh cilantro or Thai basil chopped
  • red pepper flakes optional

Equipment

  • Soup pot

Method
 

  1. In a large soup pot, heat coconut oil over medium heat. Add onion and cook for about 5 minutes until soft.
  2. Add garlic, ginger, and red curry paste. Cook for 1–2 minutes until fragrant.
  3. Add red lentils, coconut milk, vegetable broth, soy sauce, turmeric, and salt. Stir well to combine.
  4. Bring to a boil, then reduce heat to a gentle simmer. Cover partially and cook for 20–25 minutes, stirring occasionally, until lentils are tender and soup has thickened.
  5. Remove from heat and stir in fresh lime juice. Taste and adjust seasoning as needed.
  6. Ladle into bowls and top with chopped herbs and red pepper flakes, if desired.

Notes

This soup is naturally vegan and gluten-free (if using tamari). Blend partially with an immersion blender for a creamier texture. Add spinach, kale, or shredded carrots near the end for more veggies.