Lentil and Coconut soup

Lentil and Coconut soup


40 minutes







Making this recipe


  • 1 tablespoon sunflower oil
  • 1 red onion (peeled and finely chopped)
  • 1 bird’s eye chilli (deseeded and finely chopped)
  • 2 garlic cloves (peeled and finely chopped)
  • 1 teaspoon dried lemongrass
  • 100g red lentils (washed)
  • 200ml coconut milk
  • 2 teaspoons Thai seasoning blend
  • 500ml vegetable or chicken stock
  • 1 teaspoon nam pla (fish sauce)
  • 1 pak choi (cleaned and quartered lengthways)
  • Squeeze fresh lime
  • 2 spring onions (finely chopped)
  • Small handful of coriander leaves (finely chopped)

Made something
with our products?

Submit a Recipe


Lentil and coconut soup recipe, with delicious Thai flavours!

Step 1

For the lentil and coconut soup, heat the sunflower oil in a large pan and add the red onion, chilli, garlic and lemongrass. Fry gently until the onions and garlic begin to soften but have not started to brown. Add the lentils, a good splash of coconut milk and the Thai seasoning. Mix and cook over a medium heat for a couple of minutes. Add the rest of the coconut milk, the stock and the fish sauce. Stir thoroughly and allow to cook gently for about 20-30 minutes. If the soup gets too dry add some hot water.

Step 2

Add the pak choi to the soup and cover. Cook for a further 10 minutes or until it has softened into the soup. Season as required and add the lime juice, spring onions and coriander leaves. Stir together. Keep warm until ready to serve.