A warm, nourishing vegan Thai-style soup made with red lentils, coconut milk, curry paste, and lime — ready in under 40 minutes for a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
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1 tbsp coconut oil
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1 yellow onion, diced
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3 garlic cloves, minced
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1 tbsp fresh ginger, grated
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2 tbsp Thai red curry paste
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1 cup red lentils, rinsed
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4 cups vegetable broth
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1–2 carrots, sliced (optional)
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1 (13.5 oz) can full-fat coconut milk
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Juice of 1 lime (about 2 tbsp)
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Salt and pepper, to taste
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Fresh cilantro, chili flakes, lime wedges (for garnish)
Instructions
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Heat coconut oil in a soup pot over medium heat. Sauté onion, garlic, and ginger for 3–4 minutes.
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Stir in curry paste and cook 1–2 minutes.
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Add lentils, broth, and carrots. Bring to a boil, then reduce heat and simmer for 15–20 minutes.
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Stir in coconut milk, salt, and pepper. Simmer 5 more minutes.
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Turn off heat. Add lime juice and adjust seasoning.
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Serve hot with cilantro and chili flakes.