Name: Thai-Spiced Red Lentil Soup with Coconut and Corn
Total time: 50 min
Cuisine: Thai
Ingredients: 2 teaspoons coriander seeds; 2 teaspoons brown mustard seeds; 2 teaspoons cumin seeds; 2 tablespoons vegetable oil; 1 onion, chopped fine; 3 garlic cloves, minced; 1 green Thai chile, stemmed and sliced thin; 2 cups vegetable broth; 1 (15-ounce) can tomato sauce; 1 (14-ounce) can coconut milk; ¾ cup red lentils, rinsed; ½ cup water; 1 tablespoon tamarind juice concentrate; 2 teaspoons packed brown sugar; 1½ teaspoons table salt; 2 ounces (2 cups) baby spinach, roughly chopped; 1½ cups fresh or frozen corn; Plain yogurt; Fresh chopped cilantro; Chopped roasted lightly salted peanuts; Lime wedges

Thai-Spiced Red Lentil Soup with Coconut and Corn

By Aran Goyoaga

Published on September 1, 2025

Time

50 minutes

Yield

Serves 4 to 6

Thai-Spiced Red Lentil Soup with Coconut and Corn

Ingredients

2 teaspoons coriander seeds 2 teaspoons brown mustard seeds 2 teaspoons cumin seeds 2 tablespoons vegetable oil 1 onion, chopped fine 3 garlic cloves, minced1 green Thai chile, stemmed and sliced thin2 cups vegetable broth 1 (15-ounce) can tomato sauce 1 (14-ounce) can coconut milk ¾ cup red lentils, rinsed½ cup water 1 tablespoon tamarind juice concentrate 2 teaspoons packed brown sugar 1½ teaspoons table salt 2 ounces (2 cups) baby spinach, roughly chopped1½ cups fresh or frozen corn Plain yogurt Fresh chopped cilantro Chopped roasted lightly salted peanuts Lime wedges

Before You Begin

Use a Thai tamarind concentrate (look for the words “Nuoc Me Chua” on the label) and not one from India, which is darker and has a more cooked flavor. If you can only find tamarind pulp, microwave 1 tablespoon in in ½ cup water for 1 to 2 minutes until softened. Pass through fine-mesh strainer set over bowl, pressing on solids to extract as much tamarind as possible, discarding solids. Add to pot with lentils in step 2 and omit ½ cup water in ingredient list.

Instructions

Toast 2 teaspoons coriander seeds, 2 teaspoons mustard seeds, and 2 teaspoons cumin seeds in 8-inch skillet over medium-high heat until fragrant, about 1 minute. Transfer to mortar and pestle or spice grinder and let cool slightly. Grind to coarse powder; measure out 1 teaspoon and set aside separately from remaining ground spices.

Heat 2 tablespoons vegetable oil in Dutch oven over medium heat until shimmering. Add 1 finely chopped onion, 3 minced garlic cloves, 1 stemmed and thinly sliced green Thai chile, and remaining ground spices and cook until onions are softened, about 5 minutes, stirring occasionally. Stir in 2 cups vegetable broth, 15-ounce can tomato sauce, 14-ounce can coconut milk, ¾ cup rinsed red lentils, ½ cup water, 1 tablespoon tamarind concentrate, 2 teaspoons packed brown sugar, and 1½ teaspoons table salt. Increase heat to high and bring to vigorous simmer. Cover pot, reduce heat to medium, and cook until lentils are tender, about 10 minutes, stirring occasionally.

Remove pot from heat, stir in 2 cups baby spinach, roughly chopped; 1½ cups corn; and reserved 1 teaspoon ground spices and let sit until spinach is wilted, 2 to 3 minutes. Season with salt and sugar to taste. Serve, garnishing individual servings with yogurt, cilantro, peanuts, and lime wedges.