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Lunch recipe · from the recipe book

Thai-Style Red Lentil and Mushroom Coconut Soup

A silky, gingery coconut broth with tender red lentils, meaty seared mushrooms and a bright lime finish.

Thai-Style Red Lentil and Mushroom Coconut Soup

Ingredients

  • 1 tbsp15 gCanola oil
  • 6½ cups sliced450 gWhite mushroomssliced
  • 1 medium110 gYellow oniondiced
  • 4 cloves12 gGarlicminced
  • 2½ tbsp grated15 gFresh gingergrated
  • 1 tbsp6 gCurry powder
  • 1 cup200 gRed lentils, dryrinsed
  • 3¼ cups700 gVegetable broth
  • 1⅓ cups300 gCoconut milk, canned
  • 2¾ cups shredded200 gBok choychopped
  • 1 tbsp15 gLow-sodium soy sauce
  • 2 tbsp30 gLime juice
  • ⅔ cup chopped10 gFresh cilantrochopped

Steps

  1. Prep first: slice the mushrooms, dice the onion, mince the garlic, grate the ginger, chop the bok choy and cilantro, and rinse the red lentils.
  2. Heat half the canola oil in a large pot over medium-high heat. Add the mushrooms in one layer and cook without stirring for 3 minutes, then stir and cook until browned, about 5 minutes more. Move the mushrooms to a plate.
  3. Lower the heat to medium and add the remaining half of the canola oil. Add the onion and cook until soft, about 5 minutes.
  4. Stir in the garlic, ginger and curry powder and cook until fragrant, about 1 minute.
  5. Add the red lentils and vegetable broth, bring to a boil, then cover and simmer until the lentils break down, about 15 minutes.
  6. Stir in the coconut milk, soy sauce and browned mushrooms, then add the bok choy and simmer until just tender, about 3 minutes.
  7. Turn off the heat and stir in the lime juice. Ladle into bowls and top with the cilantro.

Contains: Gluten, Soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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