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Thai Coconut Red Lentil Soup
Rocco Fuhrman

Thai Coconut Red Lentil Soup

This Thai Coconut Red Lentil Soup is a creamy, savory, and subtly spicy bowl packed with plant-based protein and fiber, all ready in under 30 minutes. It's specifically crafted with ingredients that support blood glucose management, making it a smart choice for a balanced diet.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons red curry paste
  • 1 cup dried red lentils, rinsed
  • 4 cups low-sodium vegetable broth
  • 1 can (14oz) diced tomatoes, undrained
  • 1 can (14oz) full-fat coconut milk
  • 2 cups baby spinach
  • Juice of 1 lime
  • Salt & black pepper to taste
  • Optional garnishes: fresh cilantro, sriracha, lime wedges

Method
 

  1. Heat coconut oil in a large pot over medium heat. Add diced onion and sauté for 3-5 minutes until translucent.
  2. Add minced garlic and grated ginger, cooking for another minute until fragrant. Stir in red curry paste and cook for 1-2 minutes.
  3. Add rinsed lentils, vegetable broth, and canned tomatoes. Stir to combine and bring to a gentle boil.
  4. Reduce heat to low, cover, and simmer for 15-20 minutes until lentils are tender.
  5. Stir in coconut milk and heat through for 2-3 minutes. Add spinach and stir until wilted.
  6. Remove from heat and stir in lime juice. Season with salt and pepper to taste.
  7. Ladle into bowls and garnish as desired. Serve immediately.

Notes

For added protein, stir in cooked chicken or firm tofu. To adjust spice level, modify the amount of red curry paste used.