Description
This Simple Thai Coconut Red Lentil Soup is a comforting, quick-to-make dish filled with nourishing ingredients. Perfect for hectic weeknights, it combines the warmth of coconut milk, the heartiness of red lentils, and the vibrant flavors of Thai cuisine.
Ingredients
1 tablespoon Coconut Oil
1 large Yellow Onion, chopped
3 cloves Garlic, minced
1 tablespoon Fresh Ginger, grated
2 tablespoons Red Curry Paste
1 cup Red Lentils, rinsed thoroughly
4 cups Vegetable Broth
1 (13.5 ounce) can Full-Fat Coconut Milk
2 tablespoons Soy Sauce or Tamari
1 tablespoon Brown Sugar or Maple Syrup
Juice of 1 Lime
2 cups Fresh Spinach, roughly chopped
Fresh Cilantro, chopped, for garnish
Green Onions, sliced, for garnish
Instructions
- Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5-7 minutes
- Stir in the minced garlic and grated ginger, cooking for another minute until fragrant
- Add the red curry paste and stir thoroughly, cooking for 1-2 minutes to toast the spices
- Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce the heat, cover and simmer for 15-20 minutes until the lentils are tender
- Stir in the coconut milk, soy sauce (or tamari), and brown sugar (or maple syrup). Heat through for another 5 minutes
- Remove from heat and stir in lime juice and chopped spinach. Adjust seasonings as needed
- Ladle into bowls and garnish with cilantro and green onions
Notes
Feel free to adjust the spice level by adding more or less red curry paste.
The soup can be customized by adding other vegetables or even protein like chickpeas or chicken.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Thai
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6g
- Sodium: 680mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 14g
- Cholesterol: 0mg