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Thai Coconut Red Lentil Soup

Cozy Up with Thai Coconut Red Lentil Soup for Soulful Comfort

Thai Coconut Red Lentil Soup is a comforting, nutritious dish that combines creamy coconut with hearty red lentils.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Thai
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 1 cup red lentils Substitute with yellow lentils or split peas
  • 1 can coconut milk Full-fat for richest flavor
  • 4 cups vegetable broth Low-sodium for healthier option
  • 1 medium onion Diced
  • 2 cloves garlic Minced
  • 1 tablespoon fresh ginger Grated
  • 2 tablespoons red curry paste Adjust for heat preference
  • 1 teaspoon soy sauce Use gluten-free if needed
  • 1 tablespoon lime juice Fresh juice preferred
  • 2 tablespoons olive oil For sautéing
  • 1 teaspoon turmeric powder
  • to taste salt Adjust to taste
  • 1/4 cup fresh cilantro For garnish
Optional Toppings
  • to taste chili flakes For extra spice
  • to taste toasted coconut flakes For garnish

Equipment

  • Medium Pot
  • Immersion Blender

Method
 

Step-by-Step Instructions
  1. In a medium pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion and sauté until translucent, about 3-4 minutes.
  2. Stir in 2 minced garlic cloves and 1 tablespoon of grated fresh ginger. Cook for an additional 1-2 minutes until fragrant.
  3. Add 2 tablespoons of red curry paste and 1 teaspoon of turmeric powder to the pot. Stir well and cook for about 1 minute.
  4. Pour in 1 cup of red lentils, 4 cups of vegetable broth, and 1 can of full-fat coconut milk. Mix everything thoroughly.
  5. Increase heat to high until boiling. Reduce heat to low, cover the pot, and let it simmer for about 20 minutes.
  6. If you prefer a creamier texture, blend the soup with an immersion blender or in batches using a countertop blender.
  7. Stir in 2 tablespoons of soy sauce and the juice of 1 lime; season with salt to taste. Heat for another minute.
  8. Ladle into bowls and garnish with fresh cilantro. Serve hot, optionally with lime wedges or chili flakes.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 600mgPotassium: 700mgFiber: 10gSugar: 3gVitamin A: 150IUVitamin C: 5mgCalcium: 40mgIron: 3mg

Notes

Store in an airtight container for up to 4 days, or freeze for up to 2 months. Reheat gently, adding a splash of vegetable broth if needed.

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