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Thai Coconut Red Lentil Soup

A delightful soup made with creamy coconut milk, hearty red lentils, and a medley of spices, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Thai, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Soup Ingredients
  • 1 cup red lentils, rinsed Red lentils provide a creamy texture when cooked.
  • 1 can (14 oz) coconut milk Use full-fat coconut milk for a richer taste.
  • 1 medium onion, chopped Adds aroma and depth to the soup.
  • 3 cloves garlic, minced Enhances flavor with a fragrant punch.
  • 2 tablespoons red curry paste Adjust according to spice preference.
  • 4 cups vegetable broth For a vegetarian option, ensure broth is veggie-based.
  • 2 cups spinach (fresh or frozen) Adds nutrients and color.
  • 1 tablespoon lime juice Brightens flavor.
  • to taste Salt and pepper Season according to preference.
  • to taste Fresh cilantro or green onions for garnish Adds freshness when serving.

Method
 

Cooking Steps
  1. In a large pot, heat a splash of oil over medium heat. Toss in the chopped onion and cook until soft, about 5 minutes.
  2. Add the garlic and red curry paste, stirring for another minute until fragrant.
  3. Add the rinsed red lentils, coconut milk, and vegetable broth to the pot. Give it a good stir and bring to a gentle boil.
  4. Let the soup simmer for about 20-25 minutes, or until the lentils are tender and breaking apart. Adjust consistency with extra broth or water if needed.
  5. Toss in your spinach and stir until wilting, about 2-3 minutes.
  6. Squeeze in the lime juice and season with salt and pepper to taste.
  7. Ladle the soup into bowls, garnish with fresh cilantro or chopped green onions before serving.

Notes

Adjust the heat by varying the amount of curry paste. This soup stores well in the fridge for up to 5 days or can be frozen for meal prepping.