Description
This Thai Coconut Red Lentil Soup is creamy, cozy, and full of nourishing flavor — made with coconut milk, red curry paste, and zesty lime for a comforting vegan meal that comes together in just one pot.
Ingredients
1–2 tbsp olive oil or coconut oil
1 medium yellow onion, diced
3–4 garlic cloves, minced
1 tbsp fresh ginger, grated
2 tbsp Thai red curry paste
1 tbsp tomato paste
1 cup red lentils, rinsed
4 cups vegetable broth
1 can (13.5 oz) full-fat coconut milk
2 tbsp fresh lime juice
Salt, to taste
Optional: spinach, kale, cilantro, chili flakes, toasted coconut
Instructions
Heat oil in a large pot over medium heat. Add onion and sauté until soft and translucent.
Stir in garlic and ginger, cooking until fragrant.
Add red curry paste and tomato paste; cook for 1–2 minutes to deepen flavor.
Stir in lentils and vegetable broth. Bring to a boil, then reduce heat and simmer 20–25 minutes, stirring occasionally.
Pour in coconut milk and stir until smooth. Season with salt to taste.
Remove from heat, stir in lime juice, and adjust flavor as desired.
Serve with fresh cilantro, chili flakes, or a drizzle of coconut milk.
Notes
For a milder soup, use yellow curry paste.
Add tofu or chickpeas for extra protein.
Store in the fridge up to 4 days or freeze for up to 2 months.
Reheat gently and add a splash of broth if thickened.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Thai-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: ~310 kcal
- Sugar: 5 g
- Sodium: 580 mg
- Fat: 18 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg
Keywords: Thai coconut red lentil soup, vegan lentil soup, creamy coconut lentil soup, easy one-pot vegan dinner
