A creamy, warming Thai-inspired red lentil soup cooked with coconut milk and spices — hearty, flavorful, and vegan-friendly. This comforting bowl of goodness brings together fragrant curry paste, tender lentils, and a velvety coconut base. It’s an easy one-pot meal that satisfies without feeling heavy, perfect for cozy weeknights or anytime I want a nourishing dish.
Why You’ll Love This Recipe
I love how this red lentil soup is both vibrant and wholesome. The Thai red curry paste brings bold flavor without being too overpowering, while the creamy coconut milk smooths everything out into a rich, luxurious texture. It’s quick to make, easy to customize, and completely plant-based — perfect when I want a hearty, satisfying meal without spending hours in the kitchen. Plus, it’s naturally gluten-free and packed with protein and fiber from the lentils.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 tablespoon coconut oil (or olive oil)
1 medium onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated or minced
1–2 tablespoons Thai red curry paste (adjust to taste)
1 teaspoon turmeric (optional but adds depth)
1 ½ cups red lentils, rinsed
1 can (about 14 oz / 400 ml) coconut milk
4–5 cups vegetable broth (or water + stock cube)
Salt and pepper, to taste
Juice of 1 lime (optional, for brightness)
Fresh cilantro (coriander) or chopped herbs, for garnish
Directions
I start by rinsing the red lentils under cold water, then draining and setting them aside.
In a large pot, I heat coconut oil over medium heat and add the chopped onion. I let it cook for about 3–5 minutes until it softens.
Next, I stir in the minced garlic and ginger and cook for another minute or two until the aroma fills the kitchen.
I then add the red curry paste and turmeric (if using) and cook it for a minute to bring out the flavors.
I pour in the vegetable broth and stir in the rinsed lentils. Once everything is combined, I bring the pot to a boil.
After it starts boiling, I reduce the heat and let it simmer gently for about 15–20 minutes, until the lentils are soft and starting to break down.
I stir in the coconut milk and simmer for another 5 minutes so the flavors can come together. I season with salt and pepper to taste.
For a final touch, I sometimes squeeze in fresh lime juice for brightness, then ladle the soup into bowls and top it with fresh herbs.
Servings and timing
This recipe serves 4 generous bowls.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
I sometimes blend part of the soup with an immersion blender for a creamier texture — just before adding the coconut milk.
When I’m in the mood for more heat, I add a pinch of chili flakes or a fresh chili while cooking.
For a more filling meal, I love serving this soup over jasmine rice or with warm naan bread.
I occasionally stir in spinach or kale at the end for a boost of greens.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen over time, making it even better the next day. To reheat, I pour it into a saucepan and warm it over medium heat, adding a splash of water or broth if it’s too thick. This soup also freezes well — I divide it into portions and freeze for up to 3 months.
FAQs
How spicy is this red lentil soup?
It really depends on the amount of red curry paste I use. With 1 tablespoon, it’s mildly spiced. If I want a stronger kick, I go with 2 tablespoons or add some chili flakes.
Can I make this soup ahead of time?
Yes, I often make it a day in advance. The flavors deepen overnight, and it reheats beautifully on the stovetop or in the microwave.
What can I use instead of coconut milk?
If I need a substitute, I sometimes use cashew cream or another plant-based milk, though the soup won’t be as rich. Full-fat coconut milk gives the best flavor and texture.
Do I need to soak the lentils first?
No, red lentils cook quickly and don’t require soaking. A simple rinse under cold water is enough before cooking.
Can I add vegetables to this soup?
Absolutely. I like adding diced carrots, sweet potatoes, or baby spinach toward the end of cooking for extra nutrition and texture.
Conclusion
This Thai-inspired red lentil soup with coconut milk is a go-to for me when I want something comforting, quick, and packed with flavor. It’s nourishing, easy to make, and endlessly customizable. Whether I’m serving it on its own or pairing it with rice or bread, it’s a dish that always satisfies — and I know I’ll keep coming back to it.
