When the chill rolls in and dinner feels like a chore, this Thai Coconut Red Lentil Soup is the cozy hug your weeknight needs. Creamy coconut milk swirls into tender lentils, red curry brings the warmth, and fresh lime wakes it all up. It’s fast, comforting, and cooks in one pot. Let’s do this.
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Why This Thai Coconut Lentil Soup Is a Weeknight Savior
This soup is what you make when you want flavor fast and dishes minimal. Red lentils cook in no time, so there’s no soaking or waiting. Coconut milk gives that rich, silky base, and Thai red curry paste brings layers of flavor with zero effort. It’s vegan-friendly, filling, and tastes even better the next day. And did I mention it’s just one pot? That’s dinner magic.
Ingredients You’ll Need
Pantry Staples
• 1 cup dry red lentils
• 1 can (13.5 oz) coconut milk
• 4 cups vegetable broth
• 1 tablespoon red curry paste
• 1 tablespoon soy sauce or tamari
Fresh Flavor Boosters
• 1 yellow onion, chopped
• 3 cloves garlic, minced
• 1-inch knob of ginger, grated
• Juice and zest of 1 lime
• 2 cups baby spinach or kale
• Optional toppings: chopped cilantro, chili flakes, peanuts, toasted coconut
Try this Italian Sausage White Bean Soup next for a hearty twist on lentils
How to Make Thai Coconut Red Lentil Soup
- Warm a splash of oil in a large pot over medium heat. Toss in the chopped onion and cook until soft, about 5 minutes.
- Add the garlic and ginger. Stir until fragrant, about 1 minute.
- Stir in the red curry paste and let it bloom for 30 seconds. This brings out all the spicy, sweet aromas.
- Add the lentils, broth, and coconut milk. Give everything a good stir and bring it to a gentle boil.
- Lower the heat and let it simmer for 20 minutes, stirring occasionally, until the lentils are soft and the soup thickens.
- Add soy sauce, lime zest, and juice. Taste and adjust the seasoning.
- Toss in the greens and stir just until they wilt.
You can blend half of the soup for a creamier feel, or leave it chunky for texture
Tips to Prep Ahead (for Busy Weeknights)
• Chop the onion, garlic, and ginger the night before
• Rinse your lentils and keep them stored in an airtight container
• Measure out your curry paste and coconut milk ahead
• Wash and dry your spinach or kale so it’s ready to toss in
Make It Yours: Garnishes & Customizations
• Add heat with a drizzle of sriracha or sprinkle of chili flakes
• Stir in shredded chicken or tofu for extra protein
• Top with fresh cilantro, toasted coconut flakes, lime wedges, or crushed peanuts
• A swirl of coconut cream on top makes it extra dreamy
Or serve it with this Creamy Chicken Enchilada Soup for a warm dinner duo
Storing & Reheating Leftovers
This soup stores beautifully in the fridge for up to 4 days
When reheating, add a splash of broth or water to loosen it up
It’s also freezer-friendly for up to 2 months
Try serving leftovers over jasmine rice or rice noodles for a next-day remix
Craving a cozy vegetarian option? This Butternut Squash Soup is a dreamy match
FAQs About Thai Coconut Red Lentil Soup
Can I use green or yellow lentils?
Green or brown lentils will work, but they take longer to cook and won’t get as creamy. Red lentils are best for that melt-in-your-mouth texture
Is this soup spicy?
It’s gently warm from the curry paste, but not hot. You can always dial it up with more paste or chili flakes if you’re feeling bold
Can I make it in advance for meal prep?
Absolutely. It thickens up in the fridge, so just reheat with a bit of broth. It’s meal-prep gold
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