Thai Coconut Red Lentil Soup

$- 1 cup red lentils - 1 can creamy coconut milk - 4 cups vegetable broth - Olive oil, onion, garlic, ginger - Spices and seasoning: red curry paste, soy sauce, lime juice, salt, pepper For this soup, we use easy-to-find, fresh ingredients. First, the red lentils are packed with protein. They cook quickly and add a nice creaminess to the soup. Next, creamy coconut milk brings a rich flavor that balances the spice. Vegetable broth adds depth and warmth. Next, we need a few aromatics. Olive oil helps in sautéing the onion, garlic, and ginger. These aromatics add great flavor and aroma. The spices are key for that Thai kick. Red curry paste gives the soup its signature heat and flavor. Low-sodium soy sauce adds umami, while lime juice brightens everything up. Don’t forget salt and pepper for seasoning! - Fresh cilantro for garnish - Red chili flakes or fresh chili for added heat For those who love a burst of freshness, I suggest adding cilantro on top. It really enhances the flavor. If you like heat, sprinkle in some red chili flakes or sliced fresh chili. Adjust the spice level to suit your taste. Enjoy customizing your soup! {{ingredient_image_2}} - Heat 1 tablespoon of olive oil in a large pot over medium heat. - Add 1 small diced onion and sauté it for about 5 minutes until soft. - Stir in 3 minced garlic cloves and 1 inch of grated ginger. Cook for 2 more minutes. - Mix in 1 tablespoon of red curry paste. Stir well to blend everything. - Slowly pour in 4 cups of vegetable broth and 1 can of coconut milk. - Turn up the heat until the mix starts to boil gently. - Add 1 cup of rinsed red lentils and lower the heat to simmer. - Cover the pot and let it cook for 20 to 25 minutes until lentils are tender. - Blend the soup with an immersion blender until it’s smooth or chunky, based on your choice. - Stir in 1 tablespoon of low-sodium soy sauce and the juice of 1 lime. - Season with sea salt and black pepper to your taste. - If you want more heat, add red chili flakes or fresh chili slices. - Serve hot, garnished with fresh cilantro leaves for a bright touch. To get the right texture, use an immersion blender. It blends the soup right in the pot. You can also use a traditional blender. Just be careful with the hot soup. If you want a heartier soup, blend only half. Keep the other half chunky for a nice bite. To boost flavor, try adding more spices. A touch of cumin or coriander works well. You can also add fresh herbs like basil or mint. To adjust heat levels, add more red curry paste. You can also sprinkle in some red chili flakes or fresh chili slices. Prep your ingredients ahead of time. Chop your onion, garlic, and ginger the night before. This makes cooking quicker. You can also use leftover broth. If you have pre-cooked lentils, toss them in. This cuts down your cooking time and still gives great flavor. Pro Tips Perfect Lentil Consistency: To achieve the ideal texture, monitor the lentils closely as they simmer; overcooking can turn them mushy. Aim for a soft yet slightly firm bite. Enhance Flavor Depth: For a more robust flavor, consider adding a splash of tamari or a dash of fish sauce along with the soy sauce, especially if you're not strictly vegetarian. Cooling and Storing: Allow the soup to cool completely before transferring it to an airtight container for storage. It can be kept in the fridge for up to 5 days or frozen for up to 3 months. Garnish Variations: Experiment with garnishes like roasted peanuts, lime wedges, or a swirl of sesame oil to add extra layers of flavor and texture to your soup. {{image_4}} You can easily make this soup gluten-free. Just use tamari instead of soy sauce. For a vegan option, this recipe is already vegan-friendly. It uses coconut milk and no animal products. Want to change the taste? Try different curry pastes. Green curry paste adds a nice twist. Yellow curry paste works well too. You can switch out red lentils for chickpeas or black beans. This gives a new flavor and texture. Adding veggies boosts nutrition. Spinach or kale adds color and health. Carrots bring sweetness and crunch. You can also try almond or soy milk instead of coconut milk. This changes the flavor, making it lighter. To store leftover Thai Coconut Red Lentil Soup, let it cool first. Once cool, transfer the soup to an airtight container. This helps keep it fresh and tasty. The soup lasts about 4 to 5 days in the fridge. Remember to label the container with the date. This way, you’ll know when to enjoy it again! If you want to keep the soup longer, freezing is a great option. First, let the soup cool completely. Then, pour it into freezer-safe containers. Leave some space at the top for expansion. You can also portion it into smaller bags for easy meals. When you’re ready to eat, thaw the soup in the fridge overnight. Reheat it on the stove over low heat until warm. Stir well before serving to mix the flavors. Don’t let those leftovers go to waste! You can transform the soup in fun ways. Try using it as a sauce over rice or noodles. This adds a rich flavor to your meal. You can also turn it into a curry by adding veggies or proteins. Just simmer some chopped vegetables and protein in the soup until cooked. This gives you a new dish without much effort! To spice up your soup, add red chili flakes. You can also slice fresh chilis and stir them in. Start with a small amount and taste as you go. This way, you control the heat. Balance the spice with coconut milk to keep it creamy. If you love heat, don't be shy! Yes, you can use dried lentils. However, red lentils cook faster and break down more. This gives the soup a creamy texture. If you choose another type, like green or brown lentils, adjust the cooking time. They may take longer to soften. Rinse them well before adding to the pot. This soup pairs well with many sides. You can serve it with crusty bread. It’s great for dipping! Steamed jasmine rice is another good option. It soaks up the soup's rich flavors. Fresh cilantro adds a nice touch on top. You can also enjoy it with a light salad for balance. This post covered how to make Thai Coconut Red Lentil Soup. You learned about key ingredients, cooking steps, and tips for perfecting the dish. Customizing with optional ingredients can suit your taste. Remember, this soup is not just easy to make; it’s also versatile. You can adapt it for different diets or spice levels. Store any leftovers for future meals or get creative and use them in new ways. Enjoy your cooking journey and savor every bite of this delicious soup.$

Thai Coconut Red Lentil Soup

A creamy and flavorful soup made with red lentils, coconut milk, and aromatic spices.

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Prep Time 10

Cook Time 25

Total Time 35

Course Main Course

Cuisine Thai

Servings 4

Calories 250 kcal

Ingredients

1 cup red lentils, thoroughly rinsed
1 can creamy coconut milk (400 ml)
4 cups rich vegetable broth
1 tablespoon extra virgin olive oil
1 small onion, finely diced
3 cloves garlic, minced
1 inch fresh ginger, finely grated
1 tablespoon red curry paste (adjust to taste)
1 tablespoon low-sodium soy sauce
1 unit Juice of 1 fresh lime
to taste Sea salt and freshly ground black pepper
to taste Fresh cilantro leaves, for garnish
optional Red chili flakes or thinly sliced fresh chili (for added heat)

Instructions

In a spacious pot, heat the extra virgin olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
Incorporate the minced garlic and grated ginger into the pot, and continue to sauté for another 1 to 2 minutes, stirring frequently until the mixture is aromatic.
Stir in the red curry paste, mixing well to combine with the vegetables. Cook for an additional minute to allow the flavors to intensify.
Gradually pour in the vegetable broth and creamy coconut milk, ensuring everything is well combined. Increase the heat until the mixture reaches a gentle boil.
Once boiling, carefully add the rinsed red lentils to the pot. Lower the heat to a simmer, cover the pot with a lid, and allow the soup to simmer for 20 to 25 minutes, or until the lentils are tender and cooked through.
When ready, use an immersion blender to blend the soup until smooth for a creamy texture. Alternatively, for a heartier soup, blend just half of the soup and keep the other half chunky for added texture.
Stir in the low-sodium soy sauce and freshly squeezed lime juice. Season the soup generously with sea salt and freshly ground black pepper according to your taste preferences.
If you enjoy a bit of spice, feel free to sprinkle in red chili flakes or add slices of fresh chili to your liking.
Ladle the soup into bowls while it’s hot and garnish with fresh cilantro leaves for a vibrant finish.

Notes

Enjoy the soup with a slice of crusty bread or over steamed jasmine rice for a complete meal.

Keyword coconut, gluten-free, lentils, soup, vegan