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Thai Coconut Red Lentil Soup Recipe

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4.2 from 15 reviews

A flavorful and comforting Thai Coconut Red Lentil Soup that combines the richness of coconut milk with aromatic Thai red curry paste, red lentils, and fresh lime juice. This easy-to-make soup is perfect for a warming meal, packed with protein and vibrant spices, suitable for vegan and vegetarian diets.

Ingredients

Soup Base

  • 2 tablespoons vegetable oil or extra-virgin olive oil
  • 1 cup chopped onion
  • 1 cup chopped carrot
  • 1 tablespoon finely chopped garlic cloves (2 or 3 cloves)
  • 3 tablespoons tomato paste
  • ⅓ cup Thai red curry paste (*Note for vegans: Check the label to ensure the curry doesn't include shrimp paste)
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • Salt, to taste

Main Ingredients

  • 1 cup red lentils
  • 3½ cups vegetable broth (or water)
  • 1 13.5 ounce can coconut milk (not light)
  • 3 tablespoons fresh lime juice
  • 1 cup fresh cilantro leaves (for garnish)

Instructions

  1. Sauté Vegetables: Heat the oil in a large pot or Dutch oven over medium heat. Add the onion and carrot and cook for 5 minutes, or until softened.
  2. Add Aromatics and Spices: Stir in the garlic, tomato paste, Thai red curry paste, turmeric, and cayenne pepper. Cook until fragrant, about 1 minute.
  3. Cook Lentils: Add the red lentils, 1 teaspoon of salt, and the vegetable broth or water. Bring the mixture to a simmer. Reduce heat to medium-low, partially cover the pot, and cook for about 20 minutes until the lentils are swollen, softened, and the mixture thickens.
  4. Finish Soup: Remove the pot from heat and stir in the coconut milk and fresh lime juice. Taste and adjust salt if needed. Serve the soup in bowls garnished with fresh cilantro leaves.
  5. Pressure Cooker Variation: Use the sauté function to heat the oil, onion, and carrot, then add garlic, tomato paste, curry paste, turmeric, and cayenne as described above.
  6. Pressure Cook Lentils: Add lentils, salt, and water. Cover the pressure cooker and cook on high pressure for 6 minutes. Allow the pressure to release naturally.
  7. Finish and Serve: Stir in coconut milk and lime juice. Serve garnished with cilantro.

Notes

  • Check red curry paste labels for shrimp paste if making vegan or vegetarian.
  • Use full-fat coconut milk for richer texture and flavor.
  • Adjust cayenne pepper to control spice level.
  • Serve with crusty bread or steamed rice for a complete meal.
  • Soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

Find it online: https://cozyplatter.com/thai-coconut-red-lentil-soup-recipe/