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Red Lentil Coconut Soup

This super creamy, comforting Red Lentil Coconut Soup is packed with flavor from Thai ingredients like red curry paste, lime juice, and cilantro. A splash of coconut milk takes this dish to the next level. This richly flavored soup comes together in about 30 minutes, making it easy enough for busy weeknights.

Prep Time
5 mins
Cook Time
5 mins
Total Time
35 mins
Servings: 4
Calories: 330 kcal
Course: Soup
Cuisine: Asian , Thai

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic finely chopped
  • 2 teaspoons grated or finely chopped ginger
  • 2 tablespoons Thai red curry paste
  • ⅛- ¼ teaspoon red pepper flakes
  • ¾ cup red lentils
  • 1 can (14.5 oz) crushed tomatoes
  • 1 teaspoon fish sauce (optional)- can substitute soy sauce
  • 3 cups water
  • 1 cup full-fat coconut milk, shaken well
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 teaspoons lime juice
  • 1 tablespoon brown sugar
  • Optional: coconut milk, cilantro leaves and lime wedges for garnish

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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

  • Sriracha
  • Thai fish sauce
  • Use full-fat coconut milk to add creaminess to this soup; light coconut milk will be too watery and may separate as it cooks.
  • Any extra coconut milk from the can can be stored in the fridge in an airtight container for up to 5 days.
  • This soup has a mild spice level but you can adjust the spice level by adding more red pepper flakes or a bit of hot sauce like Sriracha.
  • You can add vegetables to this soup to make it heartier- potatoes, butternut squash, and spinach are all good options.
  • Thai fish sauce adds a pop of flavor to this dish. If you don't have it, you can substitute soy sauce. 

Nutrition Information

Calories 330kcal (17%) Carbohydrates 37g (12%) Protein 12g (24%) Fat 17g (26%) Saturated Fat 12g (60%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Sodium 568mg (24%) Potassium 815mg (23%) Fiber 13g (52%) Sugar 10g (20%) Vitamin A 1474IU (29%) Vitamin C 15mg (17%) Calcium 94mg (9%) Iron 6mg (33%)

Nutrition Facts

Serving: 4Serving

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.