Description
A comforting, one-pot Thai-inspired soup that’s rich with coconut milk, packed with red lentils, and layered with aromatic ginger, garlic, and red curry paste. Naturally vegan and ready in under 30 minutes.
Ingredients
1 tablespoon coconut oil
1 small yellow onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 tablespoons Thai red curry paste
1 teaspoon ground turmeric
1 cup red lentils, rinsed
1 can (14 oz) full-fat coconut milk
4 cups vegetable broth
1 tablespoon soy sauce or tamari
1 lime, juiced
Salt, to taste
Fresh cilantro, for garnish
Red chili flakes or sriracha, optional
Instructions
1. In a large pot, heat coconut oil over medium heat. Add diced onion and cook until translucent, about 3–4 minutes.
2. Stir in the garlic and ginger, cooking for another 1–2 minutes until fragrant.
3. Add the red curry paste and turmeric. Stir to coat the aromatics and toast the spices for 1 minute.
4. Pour in the lentils, coconut milk, and vegetable broth. Stir and bring to a boil.
5. Reduce heat and simmer uncovered for 15–20 minutes until lentils are soft.
6. Stir in soy sauce and lime juice. Adjust salt and spice to taste.
7. Optional: Use an immersion blender to blend part of the soup for a creamier texture.
8. Serve with cilantro, lime wedges, and chili flakes or sriracha if desired.
Notes
Use full-fat coconut milk for the creamiest texture.
Adjust curry paste to control heat level.
Add tofu, chickpeas, or rice to bulk up the meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 7g
- Protein: 12g
- Cholesterol: 0mg
Keywords: red lentil soup, coconut curry soup, vegan Thai soup