Thai Coconut Red Lentil Soup
This quick and delicious Thai Coconut Red Lentil Soup is perfect for busy women looking for a nourishing meal. It's packed with flavor and nutrients, making it ideal for weeknight dinners or leisurely lunches.
Ingredients
Main Ingredients
- 1 cup red lentils, rinsed
- 1 can coconut milk (13.5 oz)
- 4 cups vegetable broth (or chicken broth) Use vegetable broth for a vegetarian option.
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated Jarred ginger can be used if in a pinch.
- 2 tablespoons red curry paste Adjust quantity for desired spiciness.
- 1 teaspoon turmeric powder
- 1 tablespoon lime juice
- Salt and pepper to taste
- Fresh cilantro for garnish Optional, but recommended.
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until it becomes translucent.
- Add the minced garlic and grated ginger, stirring for another minute until fragrant.
- Stir in the red curry paste and turmeric powder, cooking for 1-2 minutes to release the flavors.
- Add the rinsed red lentils, vegetable broth, and coconut milk to the pot. Bring to a boil, then lower the heat and let it simmer for about 20-25 minutes, or until the lentils are tender.
- Once the lentils are cooked, stir in lime juice, salt, and pepper. Adjust seasoning to taste.
- Ladle the soup into bowls and sprinkle with fresh cilantro before serving.
Notes
For storage, refrigerate leftovers in an airtight container for up to 5 days. Add a splash of water when reheating if it thickens too much. Consider adding vegetables like spinach or carrots for extra nutrients.