Savor the Flavor: Easy Thai Red Curry Lentil Soup Recipe

This Thai Red Curry Lentil Soup is warm, simple, and full of flavor. It uses red lentils, coconut milk, red curry paste, and a few vegetables for a quick bowl that fills you up. It works well as a weeknight meal or a meal prep lunch. Try it with rice or a slice of crusty bread for a full meal. You can also see a similar simple version here: curry lentil soup.

Why Make Thai Red Curry Lentil Soup

This soup is a great pick when you want something tasty with little fuss. Red lentils cook fast and give the soup a creamy, thick feel without dairy. The Thai red curry paste adds bright spice and aroma, and coconut milk brings a sweet, round finish. You get protein, fiber, and warm spices in one pot, so it makes a balanced, low-cost meal.

It fits many diets easy to keep vegan or make with chicken stock if you prefer. The recipe shines in cool months when you want a cozy bowl, but it also works in warm weather when served at room temp with fresh herbs. It stores and reheats well, so you can cook once and eat several times. If you like richer coconut taste or a lighter broth, you can change the ratio to match your mood. For another coconut-curry twist, check this chicken version: chicken coconut red curry soup.

Why You’ll Love This Thai Red Curry Lentil Soup

Cozy Flavor with Everyday Ingredients

This soup uses items you might already have: red lentils, onion, garlic, ginger, curry paste, and coconut milk. The flavors come together fast and taste deep and warm. It feels like a made-from-scratch meal but takes less time.

Quick to Make, Easy to Love

Red lentils break down quickly, so you can go from chopping to eating in about 30 minutes. The steps are simple: sauté, add spices, simmer, and blend or mash slightly for texture. It’s fast enough for a weeknight, and sturdy enough to pack for lunch.

Ingredients and Substitutions

What You’ll Need for This Recipe

• 1 cup red lentils, rinsed
• 1 tablespoon oil
• 1 medium onion, chopped
• 2–3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1–2 tablespoons Thai red curry paste (to taste)
• 1 can (14 oz) coconut milk
• 3 cups vegetable or chicken broth
• 1–2 carrots, diced (optional)
• 1 bell pepper, diced (optional)
• 1 lime (juice)
• Salt and pepper to taste
• Fresh cilantro or basil for garnish

Smart Swaps for Dietary Needs

• For lower fat: use light coconut milk or reduce the amount and add more broth.
• For lower sodium: use low-sodium broth and less curry paste.
• To make it gluten-free: check curry paste label (most are gluten-free).
• To add more protein: stir in cooked chicken, tofu, or a scoop of plain yogurt (if not vegan).

Smart Variation (Optional)

Swap red lentils for split yellow peas in a pinch, but cooking time and texture will change. For more coconut-lentil ideas, see this related page: Thai coconut red lentil soup.

How to Make Thai Red Curry Lentil Soup

Step-by-Step Cooking Instructions

1. Heat oil in a large pot over medium heat. Add chopped onion and cook until soft, about 5 minutes.
2. Add garlic and ginger; cook 1 minute until fragrant.
3. Stir in red curry paste and cook 30 seconds to bloom the spice.
4. Add rinsed red lentils, carrots, and bell pepper. Stir to coat with paste.
5. Pour in coconut milk and broth. Bring to a boil, then lower heat and simmer 15–20 minutes until lentils break down.
6. Use a potato masher or stick blender to make the soup slightly smooth, or leave it chunky—your choice.
7. Stir in lime juice, season with salt and pepper, and garnish with fresh herbs. Serve hot.

Tips for Texture, Timing & Tools

• If you like a silky soup, blend part or all of it with a stick blender.
• Watch the lentils they can go very soft quickly. Start checking at 12 minutes.
• Use a wide pot for faster cooking and more evaporation if you want a thicker soup.
• Make extra broth on the side to thin the soup when reheating if it firms up.

Storage & Reheating

How to Store It Right

Cool the soup to room temp, then store in airtight containers. Keep in the fridge for up to 4 days. You can freeze portions for up to 3 months. Use freezer-safe containers or heavy freezer bags.

Reheating Without Losing Flavor

Reheat gently on the stove over low heat. Add a splash of water or broth if it is too thick. If frozen, thaw overnight in the fridge before reheating. Fresh lime juice and a sprinkle of herbs after reheating brighten the flavors.

A Dish Worth Making Again and Again

This soup is cheap to make, easy to change, and fits many meals. It freezes well and tastes great reheated, so it earns a place in your regular dinner rotation.

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FAQs

Is this soup vegan?

Yes, this basic recipe is vegan if you use vegetable broth and ensure your curry paste has no fish sauce.

How long do red lentils take to cook?

Red lentils usually cook in 12–20 minutes in simmering liquid, depending on how soft you want them.

Can I freeze Thai red curry lentil soup?

Yes. Freeze in portions for up to 3 months. Thaw in the fridge before reheating.

Can I use other lentils?

You can, but green or brown lentils keep their shape and take longer to cook. Adjust cooking time and expect a different texture.

Final Thoughts

Thai Red Curry Lentil Soup is simple, filling, and full of flavor. It works for weeknights, meal prep, and as a cozy treat. Try small swaps to make it yours and enjoy a warm bowl any day.

For another take on this classic soup, see this full recipe for Thai Coconut Red Lentil Soup on Familystyle Food: Red Lentil Soup .