Cozy Thai Coconut Red Lentil Soup for Chilly Evenings Recipe

Introduction

This Cozy Thai Coconut Red Lentil Soup is the perfect comfort food for chilly evenings. Rich with fragrant spices and creamy coconut milk, it’s both hearty and nourishing. Simple to prepare, it brings a delicious taste of Thailand to your table.

Ingredients

• 1 cup red lentils, thoroughly rinsed and drained
• 1 can full-fat coconut milk
• 4 cups vegetable broth
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil
• Fresh cilantro leaves, for garnish
• Lime wedges, for serving

Instructions

1. Step 1: Heat olive oil in a large pot over medium heat.
2. Step 2: Add diced onion and sauté for about 5 minutes until soft and translucent.
3. Step 3: Incorporate minced garlic and grated ginger, cooking for an additional minute.
4. Step 4: Add red curry paste, turmeric powder, and cumin, stirring to coat the onion mixture.
5. Step 5: Pour in vegetable broth and coconut milk, stirring to combine and bring to a gentle simmer.
6. Step 6: Add rinsed red lentils and mix well, letting the soup simmer for 20-25 minutes until lentils are tender.
7. Step 7: Stir in soy sauce and lime juice, adjusting seasoning with salt and pepper as needed.
8. Step 8: For a creamier texture, use an immersion blender to partially blend the soup.
9. Step 9: Serve hot, garnished with fresh cilantro leaves and lime wedges.

Tips & Variations

• Use coconut cream instead of coconut milk for an even richer and thicker soup.
• Add chopped fresh chili or a dash of chili flakes if you prefer more heat.
• Swap soy sauce with tamari for a gluten-free version.
• Garnish with toasted coconut flakes or chopped peanuts for added texture.
• If you like a thinner soup, add extra vegetable broth while simmering.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, stirring occasionally. The soup thickens as it cools; add a splash of water or broth when reheating to loosen it.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils are best because they cook quickly and become soft, creating a naturally creamy texture. Other lentils can be used but may require longer cooking times and will yield a different consistency.

Is this soup vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as long as you choose tamari or a gluten-free soy sauce. It’s a wholesome option for various dietary needs.

Cozy Thai Coconut Red Lentil Soup for Chilly Evenings Recipe

Print Recipe

★★★★★

4.7 from 125 reviews

This Cozy Thai Coconut Red Lentil Soup is a warm, comforting dish perfect for chilly evenings. Packed with fragrant spices, creamy coconut milk, and protein-rich red lentils, this soup combines the rich flavors of Thai cuisine with nutritious ingredients to create a hearty, satisfying meal that’s easy to prepare on the stovetop.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai
• Diet: Vegan

Ingredients

Scale 1x2x3x

Main Ingredients

• 1 cup red lentils, thoroughly rinsed and drained
• 1 can full-fat coconut milk (about 13.5 oz)
• 4 cups vegetable broth
• 1 medium onion, finely diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, finely grated
• 2 tablespoons red curry paste
• 1 tablespoon soy sauce or tamari
• 1 tablespoon freshly squeezed lime juice
• 1 teaspoon turmeric powder
• 1 teaspoon ground cumin
• Salt and freshly ground black pepper, to taste
• 2 tablespoons extra virgin olive oil

For Garnish and Serving

• Fresh cilantro leaves
• Lime wedges

Instructions

1. Heat the Oil: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat until shimmering.
2. Sauté Onion: Add the finely diced onion to the pot and sauté for about 5 minutes until soft and translucent, stirring occasionally to prevent burning.
3. Add Garlic and Ginger: Stir in the minced garlic and grated fresh ginger. Cook for an additional minute until fragrant, being careful not to let them brown.
4. Add Spices and Curry Paste: Mix in the 2 tablespoons of red curry paste, 1 teaspoon turmeric powder, and 1 teaspoon ground cumin, stirring well to coat the onion mixture evenly and release the spices’ aromas.
5. Pour in Liquids: Pour in 4 cups of vegetable broth and 1 can of full-fat coconut milk. Stir to combine all ingredients and bring the mixture to a gentle simmer over medium heat.
6. Add Lentils and Simmer: Add the rinsed and drained 1 cup of red lentils to the pot. Stir well and let the soup simmer gently for 20-25 minutes, or until the lentils are tender but not mushy, stirring occasionally to prevent sticking.
7. Season the Soup: Stir in 1 tablespoon soy sauce or tamari and 1 tablespoon freshly squeezed lime juice. Taste and adjust seasoning with salt and freshly ground black pepper as needed.
8. Blend for Creaminess: For a creamier texture, partially blend the soup using an immersion blender directly in the pot, leaving some lentils whole for texture. If you don’t have an immersion blender, you can transfer half the soup to a blender, puree and return it to the pot.
9. Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh cilantro leaves. Serve with lime wedges on the side for an extra zesty kick.

Notes

• This soup is naturally vegan and gluten-free when using tamari instead of soy sauce.
• You can adjust the level of spiciness by adding more or less red curry paste.
• For a thinner consistency, add extra vegetable broth or water as needed.
• Leftovers keep well in the refrigerator for up to 3 days and also freeze beautifully.
• Serve with crusty bread or steamed rice for a more filling meal.

Keywords: red lentil soup, Thai soup, coconut milk soup, vegan soup, healthy soup, easy soup recipe, cozy soup, plant-based, gluten-free