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Thai Coconut Red Lentil Soup Recipe

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4 from 4 reviews

This Thai Coconut Red Lentil Soup is a flavorful and warming dish featuring creamy coconut milk, aromatic Thai red curry paste, and tender red lentils. Perfectly spiced with turmeric, cayenne, and fresh lime juice, this comforting soup combines vibrant flavors and healthy ingredients, making it a delightful option for a light yet satisfying meal.

Ingredients

Soup Ingredients

  • 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 (Check label to ensure no shrimp paste for vegans)
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper
  • Salt, to taste
  • 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. Heat the oil and vegetables: In a large pot or Dutch oven, heat the vegetable or olive oil over medium heat. Add the chopped onion and carrot, cooking for about 5 minutes or until softened and fragrant.
  2. Add spices and paste: Stir in the finely chopped garlic, tomato paste, Thai red curry paste, ground turmeric, and cayenne pepper. Cook for approximately 1 minute until the mixture becomes fragrant.
  3. Add lentils and broth: Stir in the red lentils, 1 teaspoon of salt, and the vegetable broth or water. Bring to a simmer, then reduce heat to medium-low. Partially cover the pot and let it cook for about 20 minutes, or until the lentils swell, soften, and the soup thickens.
  4. Finish with coconut milk and lime: Remove the pot from heat and stir in the coconut milk and fresh lime juice. Taste and adjust salt as needed. Serve the soup hot, garnished with fresh cilantro leaves.
  5. Pressure cooker directions (optional): Using the sauté function, heat the oil, onion, and carrot first, then add garlic, tomato paste, curry paste, and cayenne as in previous steps. Add lentils, salt, and water, cover the pot, and cook on high pressure for 6 minutes. Allow the pressure to release naturally. Stir in coconut milk and lime juice, then garnish and serve.

Notes

  • Check Thai curry paste labels to ensure it’s vegan and free of shrimp paste if needed.
  • Vegetable broth adds more flavor than water but water can be used as substitute.
  • Adjust cayenne pepper according to your spice preference.
  • This soup thickens as it cools; add additional broth if a thinner consistency is desired.
  • Garnish with fresh cilantro just before serving for best flavor.

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