A cozy Thai-inspired red lentil soup with creamy coconut milk, fresh herbs, and gentle spices, perfect for chilly nights.
Ingredients
1 cup red lentils, rinsed
1 can (14 oz) full-fat coconut milk
2 tablespoons Thai red curry paste
1 tablespoon coconut oil or neutral oil
1 medium onion, finely chopped
3 cloves garlic, minced
1-inch piece fresh ginger, grated
1 stalk lemongrass, smashed and chopped
1 medium carrot, diced
1 red bell pepper, diced
4 cups vegetable broth
2 tablespoons soy sauce or tamari
1 tablespoon lime juice
1 teaspoon brown sugar
Salt, to taste
Fresh cilantro, for garnish
Fresh Thai basil, for garnish
Optional: sliced red chili for heat
Instructions
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Rinse red lentils under cold water until clear.
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Heat coconut oil in a large pot over medium heat. Sauté onions for 3–4 minutes until translucent.
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Add garlic, ginger, and lemongrass; cook 1–2 minutes until fragrant.
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Stir in Thai red curry paste; cook 1 minute.
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Add carrots and bell pepper; cook 2–3 minutes.
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Pour in lentils, coconut milk, and vegetable broth; stir to combine.
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Bring to a gentle boil, reduce to simmer, cover partially, cook 20–25 minutes until lentils are tender.
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Stir in soy sauce, lime juice, and brown sugar; adjust salt.
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Remove lemongrass stalks; optionally partially blend for smoother texture.
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Garnish with cilantro, Thai basil, and optional chili; serve immediately.