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To make Thai Coconut Red Lentil Soup, you need a few key items: - 1 cup red lentils, rinsed - 1 can (13.5 oz) coconut milk - 4 cups vegetable broth - 1 onion, diced - 2 cloves garlic, minced - 1 tablespoon fresh ginger, grated - 2 tablespoons red curry paste - 1 carrot, diced - 1 bell pepper (any color), diced - 1 cup spinach, roughly chopped - 2 tablespoons lime juice - 1 tablespoon soy sauce (or tamari for gluten-free) - 1 tablespoon coconut oil - Salt and pepper to taste - Fresh cilantro for garnish These ingredients create a rich, creamy, and flavorful soup. The red lentils provide protein and texture. Coconut milk adds a lovely creaminess. The vegetables and spices bring fresh and bold flavors. For added flair, you can use garnishes. Here are some great choices: - Fresh cilantro - Lime wedges - Sliced chili peppers - Crushed peanuts These garnishes not only look nice but also enhance the soup's taste. They add freshness and crunch. If you have special dietary needs, there are easy swaps. For a nut-free option, avoid coconut milk. Use oat milk or almond milk instead. For a gluten-free option, choose tamari instead of soy sauce. If you want to boost protein, add chicken or tofu. For a vegan version, stick with vegetable broth and coconut milk. Feel free to mix and match! These substitutions keep the soup tasty while meeting your needs. {{ingredient_image_1}} Gather all your ingredients first. Measure and rinse 1 cup of red lentils. Dice 1 onion and chop 1 carrot and 1 bell pepper. Mince 2 garlic cloves and grate 1 tablespoon of ginger. This prep will save you time later. 1. Heat 1 tablespoon of coconut oil in a large pot over medium heat. 2. Add the diced onion. Sauté it for about 5 minutes until it looks clear. 3. Next, stir in the minced garlic and grated ginger. Cook for 1-2 minutes until you smell their aroma. 4. Add 2 tablespoons of red curry paste. Stir constantly for about 1 minute to bring out the flavors. 5. Toss in the diced carrot and bell pepper. Cook for 3-4 minutes until they begin to soften. 6. Pour in the rinsed red lentils, 1 can of coconut milk, and 4 cups of vegetable broth. Stir to mix well. 7. Bring the mixture to a boil. Once boiling, lower the heat to simmer. Cover the pot and let it cook for 20-25 minutes until the lentils are soft. 8. Stir in 1 cup of chopped spinach, 2 tablespoons of lime juice, and 1 tablespoon of soy sauce. Season with salt and pepper. Cook for another 5 minutes until the spinach wilts. Once done, remove the pot from heat and let it cool a bit. Serve the soup hot in bowls. Garnish with fresh cilantro and a wedge of lime on the side. This adds brightness and flavor. Enjoy your delicious Thai Coconut Red Lentil Soup! To make your Thai coconut red lentil soup really pop, use fresh ingredients. Fresh garlic, ginger, and veggies give great taste. Toast the red curry paste in coconut oil. This step releases oils and boosts flavor. Always taste your soup as you cook. Adjust salt, lime juice, and spice to fit your taste. Fresh cilantro on top adds a bright finish. One common mistake is not rinsing the lentils. Rinsing helps remove grit and improves taste. Watch the heat while cooking; too high can burn the garlic. Avoid overcooking the vegetables; they should be soft but still vibrant. Lastly, don't skip the lime juice. It brightens the flavors and balances the soup. To get a creamier soup, blend a portion of it. Use an immersion blender to make it smooth. If you like it chunkier, just stir less. Adding more broth can help if the soup is too thick. For a heartier feel, toss in cooked chicken or tofu. This adds protein and makes it a meal. Pro Tips Rinse Your Lentils: Rinsing red lentils before cooking helps remove any dust or impurities, ensuring a cleaner soup. Customize the Spice Level: Adjust the amount of red curry paste based on your preference for spice; start with less and add more if desired. Add More Veggies: Feel free to include other vegetables such as zucchini or sweet potatoes for added nutrition and flavor. Store Leftovers Properly: Keep leftover soup in an airtight container in the fridge for up to 5 days, and reheat gently on the stove. {{image_2}} You can add proteins to your soup for extra flavor and nutrients. Chicken works well. Simply cook diced chicken in the pot before adding the onion. For a plant-based option, use tofu. Cube the tofu and sauté it with the onion. Both options make the soup heartier and more filling. Feel free to mix in your favorite vegetables. Sweet potatoes add a nice sweetness. Zucchini or green beans also work great. Just remember to chop them small so they cook evenly. You can use seasonal veggies to keep things fresh and exciting. Adjust the spice level to suit your taste. If you love heat, add more red curry paste. You can also add chopped fresh chilies. For a milder flavor, reduce the curry paste. Just start with a little and taste as you go. This way, you make the soup just right for you! After you enjoy your Thai coconut red lentil soup, store the leftovers. Let the soup cool to room temperature. Use an airtight container to keep it fresh. This method helps keep flavors intact. Store the soup in the fridge for up to five days. For best taste, consume it sooner. Reheating the soup is easy. Pour the soup into a pot. Heat over medium-low heat, stirring often. This method keeps the soup from sticking. You can also use a microwave-safe bowl. Heat in short bursts, stirring in between. Make sure it’s hot throughout before serving. If you want to save the soup for later, freezing is a great option. Allow the soup to cool completely. Then, use freezer-safe containers or bags. Leave some space at the top, as the soup will expand. Label the containers with the date. The soup can last in the freezer for up to three months. To use, thaw in the fridge overnight before reheating. Yes, you can make this soup ahead of time. It tastes even better the next day. The flavors blend well when it sits. Just cool it down after cooking. Then, store it in airtight containers. When ready to eat, reheat it on the stove or in the microwave. Absolutely! This soup is gluten-free. Use tamari instead of soy sauce for a gluten-free option. All the other ingredients are safe too. Enjoy this dish without worry if you avoid gluten. The soup lasts about 4 to 5 days in the fridge. Store it in an airtight container for best results. If you want to keep it longer, consider freezing it. Then, you can have a tasty meal ready anytime! In this article, we explored the joy of making Thai Coconut Red Lentil Soup. We covered key ingredients and possible garnishes. You learned simple steps for preparation and cooking. I shared tips to avoid mistakes and enhance flavor. We also discussed ways to customize the soup with proteins and vegetables. Lastly, we went over storage tips to keep it fresh. Enjoy making this soup, and don't hesitate to get creative with the recipe! Happy cooking!

Thai Coconut Red Lentil Soup

A creamy and flavorful soup made with red lentils, coconut milk, and fresh vegetables, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 250 kcal

Ingredients
  

  • 1 cup red lentils, rinsed
  • 1 can coconut milk (13.5 oz)
  • 4 cups vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 medium carrot, diced
  • 1 medium bell pepper, diced
  • 1 cup spinach, roughly chopped
  • 2 tablespoons lime juice
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 1 tablespoon coconut oil
  • to taste salt and pepper
  • for garnish fresh cilantro

Instructions
 

  • In a large pot, heat the coconut oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
  • Stir in the minced garlic and grated ginger, cooking for an additional 1-2 minutes until fragrant.
  • Add the red curry paste to the pot and stir constantly for about 1 minute to toast the spices.
  • Incorporate the diced carrot and bell pepper, cooking for another 3-4 minutes until the vegetables start to soften.
  • Pour in the rinsed red lentils, coconut milk, and vegetable broth. Stir well to combine, then bring the mixture to a boil.
  • Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils are tender.
  • Stir in the chopped spinach, lime juice, soy sauce, and season with salt and pepper to taste. Let it cook for another 5 minutes until the spinach wilts.
  • Remove from heat and let it cool slightly before serving.

Notes

Serve hot, garnished with fresh cilantro and lime for added brightness.
Keyword coconut, lentils, soup, vegan