Thai-Inspired Coconut Lentil Soup
A creamy and comforting bowl of Thai-Inspired Coconut Lentil Soup, perfect for chilly evenings or quick lunches, made with simple ingredients and easy cleanup.
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
This soup keeps well in the fridge for about 5 days. It can also be frozen for up to 3 months. Reheat on the stove or in a microwave, adding a splash of water to revive the creamy texture. For variations, consider adding a squeeze of lime or replacing some coconut milk with almond milk.