Description
This Thai Coconut Red Lentil Soup is a vibrant and comforting dish combining creamy coconut milk, spicy Thai red curry paste, and tangy lime juice. It’s a flavorful, mildly spicy soup that’s both nourishing and easy to make, perfect for a cozy meal any time of year.
Ingredients
Soup Base
- 2 tablespoons (30 ml) vegetable oil or extra-virgin olive oil
- 1 cup chopped onion
- 1 cup chopped carrot
- 1 tablespoon (30 g) finely chopped garlic cloves (2 or 3 cloves)
Spices & Paste
- 3 tablespoons (45 g) tomato paste
- ⅓ cup (80 g) Thai red curry paste (check label for shrimp paste if vegan)
- ½ teaspoon ground turmeric
- ¼ teaspoon cayenne pepper
- Salt, to taste
Main Ingredients
- 1 cup (205 g) red lentils
- 3½ cups (1 l) vegetable broth or water
- 1 13.5 ounce can (400 ml) coconut milk (not light)
- 3 tablespoons (45 ml) fresh lime juice
Garnish
- 1 cup (35 g) fresh cilantro leaves
Instructions
- Prepare the Base: Heat the oil in a large pot or Dutch oven over medium heat. Add the chopped onion and carrot, cooking for about 5 minutes until softened and fragrant.
- Add Aromatics and Spices: Stir in the finely chopped garlic, tomato paste, Thai red curry paste, turmeric, and cayenne pepper. Cook for about 1 minute until the mixture becomes fragrant, releasing the spices’ aroma.
- Simmer Lentils: Add the red lentils, 1 teaspoon of salt, and the vegetable broth or water to the pot. Bring to a simmer, then reduce the heat to medium-low. Partially cover the pot and cook for approximately 20 minutes, or until the lentils are tender, swollen, and the soup has thickened.
- Finish Soup: Remove the pot from heat. Stir in the coconut milk and fresh lime juice thoroughly. Taste and add more salt if needed for balance.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh cilantro leaves for a bright, herbal finish.
- Pressure Cooker Variation: Using the sauté function, heat the oil, onion, and carrot, then stir in the garlic, tomato paste, curry paste, turmeric, and cayenne. Add lentils, salt, and broth or water. Seal the pressure cooker and cook on high pressure for 6 minutes. Allow natural pressure release before stirring in coconut milk and lime juice. Garnish before serving.
Notes
- For a vegan version, ensure the Thai red curry paste does not contain shrimp paste.
- You can adjust cayenne pepper to control the soup’s heat level.
- Use full-fat coconut milk for a rich and creamy texture; light coconut milk may result in a thinner soup.
- Garnish with additional herbs like basil or mint for a different herbal note.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 1 month.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup and Stew
- Method: Stovetop
- Cuisine: Asian
