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Thai Coconut Red Lentil Soup

A rich, creamy soup combining red lentils and coconut milk, packed with flavor from aromatic spices and fresh ingredients—perfect for a comforting family meal.
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Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup red lentils Always rinse before cooking.
  • 1 can coconut milk For creaminess.
  • 4 cups vegetable broth Use low sodium if preferred.
  • 1 onion, chopped Provides foundational flavor.
  • 2 cloves garlic, minced Adds aromatic quality.
  • 1 tablespoon ginger, minced Can substitute with 1 tsp ginger powder.
  • 1 tablespoon curry powder For spice and flavor.
  • 1 tablespoon soy sauce Use gluten-free soy sauce for gluten-free option.
  • to taste Salt and pepper To season the soup.
Optional Toppings
  • to taste cilantro Adds freshness.
  • to taste lime juice For brightness.
  • to taste chili flakes For added heat.

Method
 

Preparation
  1. In a large pot, sauté the chopped onion, garlic, and ginger until fragrant.
  2. Add the curry powder and cook for another minute.
  3. Stir in the red lentils, vegetable broth, and coconut milk.
  4. Bring to a boil, then reduce heat and simmer for 20–25 minutes, until lentils are tender.
  5. Season with soy sauce, salt, and pepper.
  6. Serve hot, garnished with your choice of toppings.

Notes

Store leftovers in an airtight container in the fridge for up to five days. This soup freezes beautifully; just portion it in freezer bags. To reheat, thaw overnight and reheat gently on the stove.