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Thai-Coconut Lentil Soup
Thai-Coconut Lentil Soup

Thai-Coconut Lentil Soup

1 Review(s)
Cook Minutes 50 Min
Prep : 25 Min Cook: 25 Min
Looking for a lentil soup with a twist? Try our Thai-Coconut Lentil Soup. Made with red lentils, red curry paste, garlic, ginger, coconut milk and zesty lime, it's guaranteed to be delicious!
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4 Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Italian Zesty Lime Dressing
1 onion, chopped
3 cloves garlic, minced
1 Tbsp. minced gingerroot
2 Tbsp. red curry paste
4 cups cut-up peeled butternut squash (1/2-inch pieces)
1 cup red lentils, uncooked
3 cups 25%-less-sodium chicken broth
2 cups lite coconut milk
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How do I make it ?
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Step 1
Heat dressing in large saucepan on medium heat. Add onions; cook and stir 4 min. or until tender. Add garlic and ginger; cook and stir 1 min. Stir in curry paste.
Step 2
Add squash and lentils; mix well. Stir in broth. Bring to boil; simmer, partially covered, on medium-low heat 25 min. or until squash is very tender, stirring occasionally. Blend, in batches, in blender until smooth, returning each puréed batch to saucepan.
Step 3
Stir in coconut milk; cook on medium heat 3 to 5 min. or until heated through, stirring frequently.
Kraft Kitchen Tips!
Special Extra
Top with 1 tsp. thinly sliced Thai red chiles, 2 Tbsp. thawed frozen shredded coconut and 1/4 cup fresh coriander leaves just before serving. Look for frozen shredded coconut in Thai or South Asian speciality grocery stores.
Make Ahead
This satisfying soup can be prepared ahead of time. Cool, then refrigerate up to 2 days before serving. Reheat in saucepan on medium heat just before serving, stirring occasionally.
How to Store the Leftover Coconut Milk
Leftover coconut milk can be frozen in freezer container up to 3 months. Thaw in refrigerator before using as desired.
Calories From Fat
% Daily Value
Total fat 11 g
17 %
Saturated fat 6 g
30 %
Cholesterol 0 mg
Sodium 830 mg
35 %
Total carbohydrate 57 g
19 %
Dietary fibre 9 g
36 %
Sugars 10 g
Protein 18 g
Vitamin A
240 %
Vitamin C
60 %
15 %
25 %
4 servings, 1-1/4 cups (300 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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