5 from 12 votes
Red Lentil Coconut Soup
This Red Lentil Coconut Soup brings together red lentils, Thai red curry paste, coconut milk, and aromatics like garlic and ginger for a creamy, gently spiced soup. The dish features a balance of savory, tangy, and mildly spicy flavors and offers warmth and richness, suitable for lunch or dinner when looking for a comforting plant-based soup.
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings:
4
Calories:
330 kcal
Course:
Soup
Cuisine:
Asian, Thai
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 330
% 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.