A Taste of Thailand in a Bowl
Ever walked into a kitchen and instantly felt warmth wrap around you like a cozy hug? That’s what Thai-Inspired Coconut Lentil Soup does! This dreamy bowl combines the comforting essence of coconut with the earthy goodness of lentils, making it perfect for a chilly evening or a quick lunch. Plus, it’s a one-pot wonder, which means less time cleaning up and more time enjoying.
Why Make This Recipe
You’ll love this recipe for several reasons:
- Easy Cleanup: Who wants to spend hours scrubbing pots after a meal? With just one pot, you’ll be sipping your soup in no time!
- Affordable and Healthy: Easy on the wallet, packed with plant-based goodness, and oh-so-filling. It doesn’t get much better than that, right?
- Family-Friendly: Kids love the creamy texture, and you can sneak in some vegetables without them noticing. A win-win if you ask me!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup red lentils
- 1 can (13.5 oz) coconut milk
- 4 cups vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon red curry paste
- 1 tablespoon soy sauce
- Salt to taste
- Fresh cilantro for garnish
Directions
- In a large pot, sauté the diced onion in a little oil over medium heat until soft.
- Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the red curry paste and cook for another minute.
- Add red lentils, vegetable broth, and coconut milk. Bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes, or until the lentils are tender.
- Stir in soy sauce and season with salt to taste.
- Serve hot, garnished with fresh cilantro.
How to Make Thai-Inspired Coconut Lentil Soup (Overview)
Here’s the scoop: start by tossing onions into your pot until they’re softened and ready to party with ginger and garlic. Think aroma heaven! Next, mix in that vibrant red curry paste — it’s like an instant vacation to Thailand in your kitchen. Once you’re all set, let the magic happen by simmering lentils with coconut milk and broth until tender. Don’t skip the garnishing part; fresh cilantro adds a pop of color and flavor boost.
Pro Tip: Toasting your garlic will give your soup that extra delicious by elevating the flavor to a whole new level!
How to Serve Thai-Inspired Coconut Lentil Soup
Serve this soup in a bowl that shows off the gorgeous golden hues of coconut milk combined with the vibrant orange of lentils. Top it off with a handful of cilantro for a fresh crunch. Pair with some crusty bread or maybe a side of rice to soak up all that goodness. The aroma wafting from the pot will have your family racing to the table!
How to Store Thai-Inspired Coconut Lentil Soup
This soup keeps well in the fridge for about 5 days. Plus, you can freeze it for up to 3 months. When you’re ready to dive back in, reheat on the stove or in a microwave; just add a splash of water to bring back that creamy texture.
Tips to Make Thai-Inspired Coconut Lentil Soup
- Lentil Variety: You can swap red lentils for green or brown, but adjust simmer time as they take longer to cook.
- Coconut Milk: Use light coconut milk if you’re watching calories — it still tastes delicious!
- Add Veggies: Feel free to toss in some diced carrots or spinach for extra color and nutrition.
- Spice Level: Don’t be shy with the red curry paste, but taste as you go if you’re sensitive to spice.
Variation
Want to switch things up? Add a squeeze of lime for a zesty twist or stir in some cooked chicken for extra protein. If you’d like a lighter version, replace some of the coconut milk with almond milk!
FAQs
Can I use other types of lentils?
Absolutely! Just remember that cooking times may vary. Green or brown lentils take longer than red, so adjust your simmer time accordingly.
How can I make this soup vegan?
Good news! This recipe is naturally vegan. Just ensure your vegetable broth is plant-based, and you’re all set.
Can I meal prep this soup?
Yes! The soup stores nicely in the fridge or freezer, making it perfect for meal prep. Just make sure to cool it completely before sealing it in containers.
📌 Pin this recipe for your next cozy dinner night!
Thai-Inspired Coconut Lentil Soup
Ingredients
Main Ingredients
- 1 cup red lentils You can swap for green or brown lentils.
- 1 can coconut milk (13.5 oz) Use light coconut milk for fewer calories.
- 4 cups vegetable broth Ensure it is plant-based.
- 1 medium onion, diced
- 2 cloves garlic, minced Toasting garlic will enhance flavor.
- 1 inch ginger, grated
- 1 tablespoon red curry paste Adjust the amount based on spice preference.
- 1 tablespoon soy sauce
- to taste Salt
- as needed Fresh cilantro for garnish Enhances presentation and flavor.
Instructions
Preparation
- In a large pot, sauté the diced onion in a little oil over medium heat until soft.
- Add minced garlic and grated ginger, cooking for an additional minute until fragrant.
- Stir in the red curry paste and cook for another minute.
- Add red lentils, vegetable broth, and coconut milk. Bring the mixture to a boil.
- Reduce heat and let it simmer for about 20 minutes, or until the lentils are tender.
- Stir in soy sauce and season with salt to taste.
- Serve hot, garnished with fresh cilantro.
Notes
Printable Recipe Card
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