Thai Inspired Coconut Lentil Soup (Printable Version)

A vibrant, creamy Thai-inspired dish with red lentils, coconut milk, and aromatic vegetables for comforting meals.

# What You'll Need:

→ Aromatics

01 - 1 tablespoon coconut oil
02 - 1 medium yellow onion, diced
03 - 3 cloves garlic, minced
04 - 1 tablespoon fresh ginger, grated
05 - 2 tablespoons Thai red curry paste (vegan and gluten-free)

→ Vegetables

06 - 2 medium carrots, sliced
07 - 1 red bell pepper, diced
08 - 1 cup baby spinach, loosely packed

→ Lentils & Liquids

09 - 1 cup dried red lentils, rinsed
10 - 1 can (14 oz) full-fat coconut milk
11 - 4 cups vegetable broth, low sodium preferred
12 - 1 tablespoon soy sauce or tamari
13 - Juice of 1 lime

→ Seasonings & Garnish

14 - 1 teaspoon ground turmeric
15 - ½ teaspoon sea salt
16 - ¼ teaspoon black pepper
17 - Fresh cilantro, chopped for garnish
18 - Lime wedges for serving

# How To Make:

01 - Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3–4 minutes until soft and translucent.
02 - Stir in minced garlic and grated ginger. Cook for 1 minute until fragrant, being careful not to burn.
03 - Add Thai red curry paste and ground turmeric. Stir constantly for 1–2 minutes to release essential oils and develop flavor.
04 - Add sliced carrots and diced red bell pepper. Sauté for 2 minutes to begin softening.
05 - Pour in rinsed red lentils, coconut milk, and vegetable broth. Stir thoroughly to combine all ingredients.
06 - Season with soy sauce, salt, and black pepper. Bring mixture to a gentle boil, then immediately reduce heat to low.
07 - Cover pot and simmer for 20–25 minutes, stirring occasionally, until lentils are completely tender and vegetables are cooked through.
08 - Stir in baby spinach and fresh lime juice. Continue cooking for 2–3 minutes until spinach is just wilted.
09 - Taste soup and adjust salt or pepper as needed to balance flavors.
10 - Ladle hot soup into serving bowls. Garnish generously with chopped fresh cilantro and accompany with lime wedges.

# Expert Advice:

01 -
  • The red lentils practically melt into the coconut milk, creating a texture thats velvety without any dairy
  • One pot, minimal chopping, and your whole house smells like an aromatic Thai kitchen
02 -
  • Red lentils cook faster than other varieties and will completely break down, thickening your soup naturally
  • The soup will continue to thicken as it sits, so add a splash of water or broth when reheating
03 -
  • Toast your curry paste in the oil for a full 2 minutes before adding liquids
  • Grate ginger directly into the pot with a microplane for the best texture

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