Red Lentil Coconut Soup
User Reviews
5
Red Lentil Coconut Soup
Description
Red Lentil Coconut Soup features red lentils simmered in a broth flavored with sautéed onion, garlic, and ginger, enhanced by the spicy warmth of Thai red curry paste and red pepper flakes. Crushed tomatoes and fish sauce (or soy sauce) contribute umami depth, while coconut milk adds a creamy texture and mellow richness. Lime juice and brown sugar balance acidity and sweetness.
The soup combines the tender texture of cooked lentils with the coconut's smoothness and the uplifting sharpness of lime. It simmers gently until lentils are soft, and the flavors meld, creating a harmonious and satisfying bowl.
Served with fresh cilantro and lime wedges, the soup provides bright, fresh notes alongside the creamy and spicy base. It adapts well to vegetable additions like potatoes or spinach for heartiness and can be adjusted for spice level by varying red pepper flakes or hot sauce.
Use full-fat coconut milk for best creaminess; leftovers can be refrigerated for several days. Extra coconut milk can be stored separately and added when reheating to maintain texture.
Ingredients
- 1 tablespoon olive oil
- 1 onion finely chopped, medium
- 2 cloves garlic finely chopped
- 2 teaspoons ginger grated or finely chopped
- 2 tablespoons Thai red curry paste
- ⅛- ¼ teaspoon red pepper flakes
- ¾ cup red lentils
- 1 can crushed tomatoes 14.5 oz
- 1 teaspoon fish sauce (optional)- can substitute soy sauce
- 3 cups water
- 1 cup coconut milk full-fat, shaken well
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 teaspoons lime juice
- 1 tablespoon brown sugar
- coconut milk optional, for garnish
- cilantro
- lime
Instructions
- Heat the oil in a large stockpot or saucepan over medium heat. Add the onion and cook until it softened, 5-6 minutes. Stir in the garlic, ginger, red curry paste, and red pepper flakes and cook until fragrant, 1-2 minutes. Add the lentils and stir to coat them with the spices.
- Add the crushed tomatoes, fish sauce, and water. Bring the mixture to a boil and then reduce to a simmer. Simmer until lentils are cooked, about 20 minutes. Stir in the coconut milk, lime juice, brown sugar, ½ teaspoon kosher salt and ¼ teaspoon black pepper and cook a few more minutes.
- Pour the soup into four bowls. Garnish with a drizzle of coconut milk and some cilantro leaves. Serve with lime wedges on the side.
Notes
- Use full-fat coconut milk to ensure a creamy texture; light coconut milk may separate during cooking.
- Adjust the soup's heat by adding more red pepper flakes or a hot sauce like Sriracha according to your spice preference.
- Extra coconut milk from opened cans can be stored in the refrigerator in an airtight container for up to five days for later use.
- Vegetables such as potatoes, butternut squash, or spinach can be added to make the soup more substantial.
- If unavailable, substitute Thai fish sauce with soy sauce without significantly altering flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 330 kcal
% Daily Value*
| Calories | 330kcal | 17% |
| Carbohydrates | 37g | 12% |
| Protein | 12g | 24% |
| Fat | 17g | 26% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Sodium | 568mg | 24% |
| Potassium | 815mg | 17% |
| Fiber | 13g | 52% |
| Sugar | 10g | 20% |
| Vitamin A | 1474IU | 29% |
| Vitamin C | 15mg | 17% |
| Calcium | 94mg | 9% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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