Why Make This Recipe
Quick Thai Coconut Red Lentil Soup is a fantastic option for busy weeknights. It’s simple to make, and it packs a lot of flavor with just a few ingredients. The combination of sweet potatoes, red lentils, and coconut milk creates a hearty and nutritious meal that warms you up, making it perfect for any time of the year. Plus, it’s vegan and gluten-free—ideal for everyone at the table.
How to Make Quick Thai Coconut Red Lentil Soup
Ingredients:
- 2 tablespoons canola oil (or coconut oil)
- 1 large onion (finely chopped)
- 4 cloves garlic (minced)
- 3 tablespoons red curry paste (or to taste)
- 6 cups vegetable broth (or chicken broth)
- 2 large sweet potatoes (peeled and cubed, 1/2-inch cubes)
- 1 can (15-ounce) petite diced tomatoes (undrained)
- 1 1/2 cups red lentils (picked over)
- 1 can (14.5-ounce) unsweetened coconut milk (light or regular)
- Salt and freshly ground black pepper (to taste)
- 1/4 cup chopped cilantro (plus more for garnish if desired)
- 1-2 tablespoons lime juice (optional)
Directions:
- Heat oil over medium-high heat in a large heavy pot, such as a Dutch oven.
- Add the onion, reduce heat to medium, and cook for 5 to 7 minutes or until the onion begins to soften.
- Add the garlic and red curry paste, give it a quick stir.
- Then add the broth, sweet potatoes, tomatoes, and lentils to the pot.
- Bring to a boil, cover slightly, and simmer until the potatoes and lentils are tender, about 20 minutes. The soup will be thick.
- Add the coconut milk and heat through.
- Season to taste with salt and black pepper. Stir in cilantro and lime juice, if using.
How to Serve Quick Thai Coconut Red Lentil Soup
Serve the soup hot, garnished with extra cilantro for a fresh touch. It pairs well with a slice of crusty bread or over a bed of rice for a complete meal. A squeeze of lime juice on top can brighten the flavors even more.
How to Store Quick Thai Coconut Red Lentil Soup
Store any leftover soup in an airtight container in the fridge for up to 4 days. If you want to keep it longer, you can freeze the soup for up to 3 months. Just make sure to cool it completely before freezing.
Tips to Make Quick Thai Coconut Red Lentil Soup
- If you prefer a smoother texture, use an immersion blender to blend the soup after cooking.
- Adjust the level of spiciness by adding more or less red curry paste to taste.
- Feel free to add other vegetables such as spinach or kale for extra nutrition.
Variations
You can customize this soup by adding in other ingredients such as chickpeas or different vegetables. For a protein boost, consider adding shredded chicken if you’re not keeping it vegan.
FAQs
Can I use yellow lentils instead of red lentils?
Yes, you can use yellow lentils, but they may take a bit longer to cook and will offer a different flavor and texture.
Is the soup spicy?
The level of spiciness will depend on the amount of red curry paste you use. Start with a smaller amount and add more to achieve your desired heat level.
Can I make this soup in a slow cooker?
Absolutely! Just sauté the onion and garlic first, then add all the ingredients to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
Quick Thai Coconut Red Lentil Soup
Ingredients
Method
- Heat oil over medium-high heat in a large heavy pot, such as a Dutch oven.
- Add the onion, reduce heat to medium, and cook for 5 to 7 minutes or until the onion begins to soften.
- Add the garlic and red curry paste, give it a quick stir.
- Then add the broth, sweet potatoes, tomatoes, and lentils to the pot.
- Bring to a boil, cover slightly, and simmer until the potatoes and lentils are tender, about 20 minutes. The soup will be thick.
- Add the coconut milk and heat through.
- Season to taste with salt and black pepper. Stir in cilantro and lime juice, if using.