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Bowl of vegan coconut curry lentil soup with vibrant vegetables and spices.

Coconut Curry Lentil Soup

A creamy, cozy, and easy-to-make Thai inspired soup featuring red lentils, coconut milk, and aromatic spices, perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 cup red lentils Rinse before cooking.
  • 1 can coconut milk Use full-fat for creaminess.
  • 2 tablespoons red curry paste Adjust based on spice preference.
  • 2 cloves garlic Minced.
  • 1 tablespoon ginger Grated or minced.
  • 1 tablespoon fish sauce or soy sauce For savory depth.
  • 1 medium lime Juiced for brightness.
Toppings and Pairings
  • 1 cup jasmine rice Optional, for added heartiness.
  • 1 loaf naan or pita For dipping.
  • 1/4 cup fresh cilantro or Thai basil Chopped, for garnish.
  • 1/4 cup sliced green onions For added crunch.
  • 4 tablespoons plain yogurt or coconut yogurt For creaminess.
  • 2 wedge extra lime For serving.

Method
 

Preparation
  1. Rinse red lentils under cold water until the water runs clear.
  2. In a large pot, heat a splash of oil over medium heat, then add minced garlic, ginger, and sauté until fragrant.
Cooking
  1. Add the rinsed lentils, coconut milk, red curry paste, and fish sauce or soy sauce to the pot.
  2. Pour in about 4 cups of water or vegetable broth, and bring to a boil.
  3. Lower the heat and simmer for 15-20 minutes until the lentils are soft and the soup has thickened.
  4. Stir in lime juice and taste for seasoning, adjusting salt or more lime as needed.
Serving
  1. Serve hot with rice, naan, and topping options for customization.

Notes

Add vegetables like spinach or bell peppers for more nutrients. Store leftovers in a sealed container for up to 4 days. This soup tastes even better the next day.