Simple Thai Coconut Red Lentil Soup Recipe

Hi, I’m Sam from dishfoody.com, where Thai flavors meet creamy lentil comfort. Simple Thai Coconut Red Lentil Soup simmers red lentils with coconut milk, red curry paste, and fresh lime for velvety spice and brightness.

Perfect for quick vegan dinners, meal prep, or cozy weeknights.

One-pot, ready in 30 minutes.

Why This Recipe Works

• Red lentils break down naturally for creamy texture.
• Red curry paste delivers authentic Thai flavor instantly.
• Coconut milk creates rich base without dairy.
• Lime juice balances sweetness and spice.
• Aromatics build depth with minimal effort.

Ingredients & Prep

• 2 tablespoons coconut oil (or olive oil)
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons red curry paste (adjust for heat)
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (13.5 oz) can full-fat coconut milk
• 1 tablespoon brown sugar or maple syrup
• Juice of 1 lime
• ¼ cup fresh cilantro, chopped
• Salt to taste

Step-by-Step Instructions

1. Heat coconut oil in large pot over medium. Sauté onion 4-5 minutes until soft.
2. Add garlic, ginger, and red curry paste; cook 1-2 minutes until fragrant.
3. Stir in red lentils and vegetable broth. Bring to boil, then simmer covered 15-20 minutes until lentils are soft.
4. Add coconut milk and brown sugar; simmer 5 minutes.
5. Remove from heat. Stir in lime juice and cilantro. Season with salt.
6. Serve hot with rice or naan.

Flavor Variations

Storage Tips

Refrigerate up to 5 days or freeze 3 months. Thins slightly when reheating; stir well.

FAQs

Soup too thick? Add splash of broth during reheating.
Curry paste too spicy? Start with 2 tablespoons.
Creamy texture? Blend half for smoother consistency.

Conclusion

Simple Thai Coconut Red Lentil Soup delivers creamy, spicy Thai comfort with effortless one-pot ease. Nourishing, flavorful, and vegan perfection. Find more global soups at dishfoody.com.

Simple Thai Coconut Red Lentil Soup Recipe

Print Recipe

A simple, cozy, and flavorful Thai-inspired coconut red lentil soup made with red curry paste, creamy coconut milk, and hearty lentils. Ready in under 30 minutes!

• Author: ssam
• Prep Time: 10 mins
• Cook Time: 20 mins
• Total Time: 30 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Thai-Inspired
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 cup red lentils, rinsed
• 1 tbsp coconut oil or olive oil
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 tbsp grated ginger
• 2 tbsp Thai red curry paste
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 medium carrot, diced
• 1 tsp turmeric (optional)
• 1/2 tsp salt, more to taste
• 1 tbsp lime juice
• Fresh cilantro, for serving
• Chili flakes or sliced chili, optional

Instructions

• 1. Heat coconut oil in a pot over medium heat. Add onion, garlic, and ginger; sauté until fragrant.
• 2. Stir in red curry paste and cook 1 minute.
• 3. Add red lentils, carrot, turmeric, and vegetable broth. Stir and bring to a boil.
• 4. Reduce heat and simmer 15–18 minutes, until lentils are soft.
• 5. Stir in coconut milk, salt, and lime juice. Simmer 2–3 more minutes.
• 6. Adjust seasoning to taste.
• 7. Serve hot topped with cilantro and chili flakes if desired.

Notes

• Add spinach or kale at the end for extra greens.
• Use yellow curry paste instead of red for a milder flavor.
• Swap lime juice for lemon if needed.
• Soup thickens as it sits thin with broth to reach desired consistency.

Nutrition

• Serving Size: 1 bowl
• Calories: 260
• Sugar: 5g
• Sodium: 540mg
• Fat: 14g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 10g
• Cholesterol: 0mg

Keywords: Thai coconut red lentil soup, red lentil soup, easy lentil soup, coconut curry soup