Description
Thai Coconut Red Lentil Soup is a creamy, cozy bowl made with red lentils, Thai red curry paste, coconut milk, ginger, garlic, and lime for bright, bold flavor. This easy one-pot soup turns silky as the lentils melt into the broth, and it’s perfect for meal prep, weeknight dinners, and freezer-friendly lunches. Finish with cilantro, chili oil, and extra lime wedges for the best Thai-inspired comfort.
Ingredients
Scale
- 1 tbsp neutral oil (or coconut oil)
- 1 medium yellow onion, diced
- 2 medium carrots, diced (optional)
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2–3 tbsp Thai red curry paste (start with 2, add more to taste)
- 1 tbsp tomato paste (optional)
- 1 1/2 cups dried red lentils, rinsed
- 4 cups low-sodium vegetable broth (or chicken broth)
- 1 (13.5 oz) can full-fat coconut milk
- 1/2 tsp kosher salt (then adjust)
- 1/4 tsp black pepper
- 1 tbsp fish sauce (or 1 tbsp soy sauce/tamari)
- 1–2 tsp brown sugar or maple syrup (optional, to balance)
- 2 tbsp lime juice (plus wedges for serving)
- Optional add-ins: 2 cups baby spinach, 1 can chickpeas (drained), 1 tbsp peanut butter
- For serving: chopped cilantro, sliced red chilies, chili oil/chili crisp, toasted peanuts
Instructions
- 1. Heat oil in a pot and sauté onion (and carrots if using) until softened
- 2. Add garlic and ginger and cook briefly until fragrant
- 3. Stir in Thai red curry paste (and tomato paste if using) and cook 1–2 minutes to bloom
- 4. Add rinsed red lentils, broth, coconut milk, salt, and pepper and stir well
- 5. Bring to a gentle simmer and cook until lentils are very soft and the soup is creamy
- 6. Blend a small portion for extra silkiness if desired, then stir back in
- 7. Turn off heat and stir in fish sauce (or soy sauce), lime juice, and a touch of sugar if needed
- 8. Taste and adjust curry paste, salt, and lime to balance
- 9. Serve topped with cilantro, sliced chilies, and a drizzle of chili oil with extra lime wedges
Notes
- Curry paste varies by brand—start with less and add more after simmering
- Full-fat coconut milk gives the creamiest texture; light coconut milk will be thinner
- Red lentils thicken as they cool; add a splash of broth when reheating
- For vegan, use vegetable broth and soy sauce/tamari instead of fish sauce
- If too spicy, add extra coconut milk or a touch of sugar; serve with rice
- If too thick, add broth 1/4 cup at a time until it loosens
- For extra richness, stir in 1 tbsp peanut butter and finish with more lime
- Stir in spinach at the end until wilted for extra greens
- Freeze up to 3 months; thaw overnight and reheat gently
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 3/4 cups
- Calories: 360
- Sugar: 6 g
- Sodium: 680 mg
- Fat: 16 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 12 g
- Protein: 15 g
- Cholesterol: 0 mg
Keywords: Thai Coconut Red Lentil Soup, coconut lentil soup, thai red curry lentil soup, red lentil soup, vegan coconut soup, curry lentil soup, meal prep soup