Simple Thai Coconut Red Lentil Soup: 1 Comforting Bowl of Creamy, Bold Flavor
A cozy, creamy Thai-inspired soup made with red lentils, coconut milk, and red curry paste. Full of bold flavor, plant-based protein, and ready in under 30 minutes.
Ingredients
1 cup red lentils, rinsed
1 can (13.5 oz) full-fat coconut milk
2 tbsp Thai red curry paste
1 small onion or 2 shallots, diced
3 cloves garlic, minced
1 tbsp grated fresh ginger
4 cups vegetable broth
1 tbsp soy sauce or coconut aminos
1 tbsp lime juice
1 tsp maple syrup or coconut sugar (optional)
1 tbsp coconut or olive oil
Salt and pepper, to taste
Chopped cilantro or Thai basil, for garnish
Instructions
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Heat oil in a large pot over medium heat. Sauté onion until soft.
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Add garlic and ginger. Cook 1 minute. Stir in curry paste and toast for 1 minute.
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Add lentils and broth. Bring to boil, then reduce heat and simmer 15–20 minutes, stirring occasionally.
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Stir in coconut milk, soy sauce, lime juice, and maple syrup. Simmer 3–5 more minutes.
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Adjust seasoning. Blend partially for creaminess, if desired.
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Serve hot with herbs and lime wedges.
Notes
Add spinach or kale during final minutes for extra greens.
Adjust curry paste to your spice level.
Store leftovers for up to 4 days or freeze for later.