This Thai red curry lentil soup is warm, comforting, and bursting with bold, vibrant flavor. Made with creamy coconut milk, protein-packed lentils, and fragrant Thai red curry paste, this vegan soup is the perfect balance of spicy, savory, and satisfying. The red curry paste adds depth and gentle heat, while the lentils create a rich, hearty texture that makes the soup filling and nourishing. It’s an easy one-pot recipe that comes together with simple ingredients and is guaranteed to become a favorite in your kitchen.
Not all brands of Thai red curry are vegan! If you want your Thai red curry lentil soup to be vegan, make sure that the curry paste you are using doesn’t have shrimp or fish sauce in it. Other than that, you can either skip the yoghurt or use your preferred vegan version.
This spicy lentil soup is very versatile and easy to customize. Add spinach, more carrots, potatoes, or chickpeas for extra texture and nutrition, or squeeze some lime juice to add a bit of acidity. Serve it with rice for a complete meal that’s healthy, cozy, and packed with Thai-inspired flavor.
If you wish to reduce the fat content in your soup, feel free to use light coconut milk. You may also replace the coconut milk with cream, but keep in mind that this will change the flavor of the soup. Finally, the Thai red curry lentil soup is quite hearty, so remember to size your portions accordingly.
Ingredients
- 1 small red onion
- 1 carrot
- 2 garlic cloves
- 1 tbsp grated ginger
- 2 tbsp Thai red curry paste
- 1 tbsp tomato paste
- 1 cup red lentils
- 1 can chopped tomatoes
- 1 can coconut milk
- 2 1/2 cups vegetable broth
- 2 tbsp olive oil
- 1 tbsp light soy sauce
- Salt & pepper
- Fresh parsley (for garnishing)
- Yoghurt (for garnishing)
Instructions
- Chop the red onion and the carrot, grate the ginger, and mince the garlic.
- In a large pot, heat up 2 tbsp of olive oil and add the onion. Fry for a couple of minutes until it softens. Add the garlic and ginger and fry for 30 seconds. Now add the Thai red curry and the tomato pastes and fry for 30 seconds more.
- Add the (washed) red lentils, carrot, chopped tomatoes and the vegetable stock. Simmer until the lentils are soft (around 15 minutes).
- Add the coconut milk and light soy sauce and blend the soup. Adjust the seasoning if needed. Done! Serve and garnish with fresh parsley and yoghurt.
Notes
- The recipe is for 6 servings.
- Prep time: 10 minutes.
- Cooking time: 20 minutes.
- If don’t each very spicy food, use only 1 tbsp of red curry.
- You can use light coconut milk if you wish to make the soup lighter.
Similar recipes
If you like the Thai red curry lentil soup, you may also like the following recipes:
- Chickpea lentil soup
- Red lentils and coconut soup
- Moroccan lentil soup
- Green lentils with fennel
- Eggplant stuffed with chickpeas and spinach
- Italian lentil soup
Thai red curry lentil soup
Ingredients
- 1 small red onion
- 1 carrot
- 2 garlic cloves
- 1 tbsp grated ginger
- 2 tbsp Thai red curry paste
- 1 tbsp tomato paste
- 1 cup red lentils
- 1 can chopped tomatoes
- 1 can coconut milk
- 2 ½ cups vegetable stock
- 2 tbsp olive oil
- 2 tbsp light soy sauce
- Salt & pepper
- Fresh parsley for garnishing
- Yoghurt for garnishing
Instructions
- Chop the red onion and the carrot, grate the ginger, and mince the garlic.
- In a large pot, heat up 2 tbsp of olive oil and add the onion. Fry for a couple of minutes until it softens. Add the garlic and ginger and fry for 30 seconds. Now add the Thai red curry and the tomato pastes and fry for 30 seconds more.
- Add the (washed) red lentils, carrot, chopped tomatoes and the vegetable stock. Simmer until the lentils are soft (around 15 minutes).
- Add the coconut milk and light soy sauce and blend the soup. Adjust the seasoning if needed. Done! Serve and garnish with fresh parsley and yoghurt.
Notes
- If don’t each very spicy food, use only 1 tbsp of red curry.
- You can use light coconut milk if you wish to make the soup lighter.