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EASY Thai Coconut Soup Recipe

Thai Coconut Lentil Soup

  • Author: Rebecka Evans
  • Prep Time: 10
  • Cook Time: 40
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Healthy
  • Cuisine: Indian
  • Diet: Vegan


Featured in this recipe, Kevin's Natural Foods, Thai Coconut Sauce. The sweet-savory flavors marry beautifully with red lentils. This recipe is  Vegan, Vegetarian. Enjoy



2 packages (7-ounce each) Kevin's Thia Coconut Sauce

1 tablespoon Ghee or coconut oil

1 tablespoon fresh grated ginger

2 cloves minced garlic

3-3 1/2 cups organic vegetable stock

2 cups red lentils

1 4-ounce package paneer cheese

1/4 cup fresh cilantro whole or chopped for garnish

1 sliced lime

1/4 cup freeze-dried onion strings (Indian Market)

4-6 slices naan bread

Edible marigold flowers


Melt Ghee in a medium stockpot over medium-high heat. 

Add ginger and garlic and saute for 1 minute to release juices. 

Rinse lentils in cold water and drain. Add lentils and sautee in the pan to toast, about 3 minutes. 

Add 3 cups vegetable broth and 2 packages of Kevin's Thai Coconut Sauce. Bring to a boil. Immediately reduce heat to medium and simmer until lentils are tender about 35-40 minutes. Add more vegetable broth to reach the desired consistency. 

Slice paneer cheese into wedges. Saute in a dry non-stick pan until browned. Turn half way through cooking. 

Heat freeze-dried onion string in a microwave-safe bowl. Save for garnish


Serve with Basmati rice, a slice of paneer cheese, naan bread, and garnish with freeze-dried onion strings, cilantro, lime slices, and edible marigold petals. ENJOY

Keywords: Healthy, Vegan, Vegetarian, Indian Cuisine