Thai Coconut & Lentil Soup
Enjoy this fragrant blend of Thai spices, lemongrass, smooth coconut and hearty lentils. This delicious soup can be enjoyed as a main meal or popped in a thermos for the office lunch.
Photograph by Rebel Recipes
Share your creations with us by using #veganrecipeclub and tagging @veganrecipeclub
Preparation time
10 min
Cook time
35 min
Total time
45
Cuisine
Thai
Meal
- mains
- soups-starters
- lunches
Servings
4
Ingredients
- 1 onion, finely diced
- 1 red pepper, deseeded and chopped into bite-sized pieces
- 3 cloves garlic, finely crushed
- 1 tbsp coriander seeds
- 1 tsp turmeric
- 1 tsp chilli powder
- 2 tbsp vegan Thai red curry paste
- 300g/1½ cups red lentils
- 1 x 400ml/14 fl oz tin coconut milk
- 800ml/3⅓ cups vegan stock
- 3 tbsp soy sauce (use tamari if gluten-free)
- 1 stick of lemongrass, bashed with a rolling pin
- 3 kaffir lime leaves
- 2 tsp soft brown sugar
- Juice of 1 lime
Optional toppings: chilli flakes, crispy onions, croutons, fresh chilli, fresh coriander, sesame seeds, sliced spring onion, Thai basil, toasted seeds, vegan cream or crème fraîche, vegan lardons
Instructions
- In a large saucepan, fry the onion and red pepper until the onion is soft.
- Add the garlic and coriander seeds and fry for a further 2 minutes.
- Stir through the turmeric and chilli powder and heat for 1 minute.
- Add the Thai red curry paste and lentils and stir thoroughly.
- Add the coconut milk, stock, soy sauce, lemongrass, kaffir lime leaves and sugar. Bring to the boil and then simmer for 20 minutes. You might need to add a bit more stock if it gets too thick.
- Remove the stick of lemon grass and kaffir lime leaves before transferring the soup to a blender and then blending until smooth.
- Return to the pan, add the lime juice and continue to simmer for 2 minutes. Taste the soup and add more sugar, lime juice and/or soy sauce if needed.
- Add any of the optional toppings and serve with crusty bread.
Keywords
Did you know that Vegan Recipe Club is run by a charity?
We create vital resources to help educate everyone – vegan veterans, novices and the v-curious alike – about vegan food, health and nutrition; as well as the plight of farmed animals and the devastating environmental impact of farming.
Through this work we have helped thousands of people discover veganism; but we want to reach millions more! We rely entirely on donations as we don’t get any government funding. If you already support us, thank you from the bottom of our hearts, you are really making a difference! Please share our details with your friends and loved ones too, as every donation enables us to keep fighting for change.
Related recipes
Smoky Jerk-Glazed Kebabs & Superfood Salad With Pineapple & Mint Dressing
This has been a winning dish with vegans and non-vegans alike every time I’ve produced it. Summery, bursting with flavour/freshness (and protein woo hoo) and a real crowd-pleaser for those…
Pumpkin Fritters
This is a very nostalgic recipe for me as it’s a version of my mum’s pumpkin fritters, which she used to make for us when I was growing up in…
Creamy Roasted Red Pepper Pasta
If your family is anything like mine, they love pasta! This is a quick and easy recipe for a nourishing pasta sauce. It’s similar to pesto but a lot creamier,…
Healthy Rocky Road (high-protein)
For all the chocolate lovers out there who want to indulge whilst keeping it healthy. Packed full of nuts, dried fruit and four sources of protein – you’ll be zinging…
Vanilla & Almond Chia Pudding
This tiny little seed truly is a nutritional powerhouse – it’s an excellent source of energy, healthy omega-3 fats, protein, fibre, calcium, potassium, magnesium, selenium and iron – wow, we’re…
5-Minute Toasted Mixed Seeds
This is the quickest (and tastiest) way we’ve found of adding a delicious mix of crunch, texture and all the nutrients seeds have to offer, to a wide variety of…