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Thai coconut red lentil soup with cilantro and lime in a ceramic bowl

Thai Coconut Red Lentil Soup with Ginger and Garlic

Thai Coconut Red Lentil Soup is a creamy, comforting bowl with warm curry flavor, ginger, garlic, and a smooth texture. It is an easy choice for a cozy weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 cup (190 g) uncooked red lentils
  • 1 can (14 oz / 397 g) coconut milk
  • 4 cups (946 ml) vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, minced
  • 1 tablespoon red curry paste
  • 1 tablespoon soy sauce
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon turmeric powder
  • Salt, to taste
  • Fresh cilantro, for garnish

Method
 

Preparation
  1. Warm the olive oil in a medium pot over medium heat.
  2. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until translucent.
  3. Add the minced garlic and ginger, then cook for 1–2 minutes until fragrant.
  4. Mix the red curry paste and turmeric powder into the onion mixture until evenly incorporated.
Cooking
  1. Add the red lentils, vegetable broth, and coconut milk to the pot and stir well.
  2. Bring the soup to a boil, then lower the heat, cover the pot, and simmer for about 20 minutes, until the red lentils are tender.
  3. Take the pot off the heat. If desired, use an immersion blender to process the soup until smooth.
  4. Stir in the soy sauce and lime juice, then season with salt to taste.
Serving
  1. Serve the soup hot and finish with fresh cilantro.

Notes

For a smoother soup, blend thoroughly with an immersion blender. For a chunkier texture, blend only partially.