Description
A cozy, vibrant, and creamy Thai-inspired soup made with red lentils, coconut milk, ginger, red curry paste, and fresh spinach. This flavorful bowl comes together quickly, making it perfect for busy weeknights.
Ingredients
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1 cup red lentils, uncooked
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1 can coconut milk (14 oz)
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4 cups vegetable broth
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1 medium onion, diced
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2 cloves garlic, minced
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1 tablespoon fresh ginger, minced
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1 tablespoon red curry paste
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1 tablespoon soy sauce
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1 tablespoon lime juice
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1 tablespoon olive oil
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1 teaspoon turmeric powder
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Salt, to taste
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Fresh cilantro, for garnish
Instructions
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Heat the olive oil in a medium pot over medium heat. Add the diced onion and sauté for 3–4 minutes until translucent.
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Add the garlic and ginger and cook another 1–2 minutes until fragrant.
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Stir in the red curry paste and turmeric, mixing well with the onion mixture.
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Add the red lentils, vegetable broth, and coconut milk. Stir to combine.
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Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the lentils are tender.
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Remove from heat. Blend with an immersion blender if you prefer a smoother texture.
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Stir in the soy sauce and lime juice. Season with salt to taste.
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Serve warm and garnish with fresh cilantro.
Notes
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Add more broth to thin the soup or simmer uncovered to thicken it.
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For extra heat, add red pepper flakes or more curry paste.
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This soup stores well and thickens naturally in the fridge—just reheat with a splash of broth or water.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: Approx. 280 kcal
- Sugar: 4 g
- Sodium: 520mg (varies based on broth & soy sauce)
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 7 g
- Protein: 10 g
- Cholesterol: 0 mg