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Thai Coconut Red Lentil Soup Easy Healthy Weeknight Dinner

Thai Coconut Red Lentil Soup

This Thai Coconut Red Lentil Soup is creamy, comforting, and packed with bold flavors from red curry paste, coconut milk, ginger, and lime. It’s naturally vegan, protein-rich, and perfect for a cozy weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish, Soup
Cuisine: Asian-Inspired, Thai
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 cup red lentils, uncooked
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced
  • 1 tbsp red curry paste
  • 1 tbsp soy sauce
  • 1 tbsp lime juice
  • 1 tbsp olive oil
  • 1 tsp turmeric powder
  • to taste salt
  • fresh cilantro, for garnish

Method
 

  1. Heat olive oil in a medium pot over medium heat. Add diced onion and sauté for 3–4 minutes until translucent.
  2. Add minced garlic and ginger and cook for 1–2 minutes until fragrant.
  3. Stir in red curry paste and turmeric powder, mixing well to coat the onion mixture.
  4. Add red lentils, vegetable broth, and coconut milk. Stir to combine.
  5. Bring to a boil, then reduce heat to low, cover, and simmer for about 20 minutes or until lentils are tender.
  6. Remove from heat and blend with an immersion blender until smooth, if desired.
  7. Stir in soy sauce and lime juice. Season with salt to taste.
  8. Serve hot, garnished with fresh cilantro.

Notes

For added heat, stir in chili crisp or red pepper flakes. This soup thickens as it cools—add extra broth when reheating if needed.