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Creamy Thai Red Curry Lentil Soup

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A warm, fragrant soup featuring red curry paste, coconut milk, and red lentils for a creamy, satisfying meal.

Ingredients

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  • 1 tablespoon oil (neutral or coconut)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 tablespoons Thai red curry paste
  • 1 cup red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 small sweet potato or carrot, diced (optional)
  • 2 teaspoons soy sauce or tamari
  • Juice of 1 lime
  • Salt and pepper to taste
  • Fresh cilantro or Thai basil for garnish

Instructions

  1. Heat oil in a large pot over medium heat. Add onion and cook until soft, 4–5 minutes.
  2. Stir in garlic and ginger; cook 30 seconds until fragrant.
  3. Add red curry paste and toast for 1 minute to release aroma.
  4. Pour in coconut milk and broth, scraping any browned bits.
  5. Add red lentils and diced sweet potato (if using). Bring to a gentle simmer.
  6. Cook uncovered for 15–20 minutes, stirring occasionally, until lentils break down and vegetables soften.
  7. Stir in soy sauce and lime juice. Adjust salt and spice. If you prefer a smoother texture, use an immersion blender to puree part or all of the soup.
  8. Serve hot with cilantro or basil and an extra squeeze of lime.

Notes

You can double the recipe for meal prep. For a thicker soup, reduce the broth by 1 cup.

Nutrition

Find it online: https://recipesunfolded.com/creamy-thai-red-curry-lentil-soup/

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