Thai Coconut Red Lentil Soup Recipe tastes creamy, cozy, and a little spicy, like your favorite Thai takeout met a healthy weeknight hug in a bowl. It works for busy home cooks who want a 35–40 minute dinner that feels special but uses pantry staples. I tested this on a Tuesday after a long day and basically ate it straight from the pot, so you know it passed the “too tired to cook” test.
Why Thai Coconut Red Lentil Soup Recipe Is Worth It
This soup delivers big Thai-inspired flavor with very little effort, which makes it perfect for weeknights. Red lentils cook quickly, so you skip long simmer times and still get a thick, satisfying texture.
Coconut milk adds richness while lime and cilantro keep everything bright and fresh. The recipe uses one pot, simple chopping, and easy-to-find ingredients, so even newer cooks feel confident.
“So cozy, flavorful, and surprisingly simple for a weeknight dinner.” – Maria ★★★★★
Ingredients You Need
Lentils, broth, and coconut base
- 1 1/2 cups red lentils, rinsed well
- Use split red lentils for fastest cooking. Avoid brown or green lentils here since they stay firmer and change the texture.
- 4 cups vegetable broth or chicken broth
- Choose low sodium broth so you control the salt. I like Better Than Bouillon for a pantry shortcut.
- 1 can (13.5 to 14 ounces) full-fat coconut milk
- Full-fat gives the best creaminess. Light coconut milk works, but the soup tastes thinner and less rich.
- 1 to 1 1/2 cups water, as needed to thin the soup to your liking
Aromatics and veggies
- 1 tablespoon coconut oil or avocado oil
- 1 medium yellow onion, diced
- 2 medium carrots, diced
- 1 red bell pepper, diced
- 3 to 4 cloves garlic, minced
- 1 to 2 tablespoons fresh ginger, minced or grated
Thai-inspired flavor
- 2 to 3 tablespoons red curry paste
- Use Thai-style red curry paste such as Maesri or Thai Kitchen. Maesri tastes spicier and more intense, so start with 2 tablespoons.
- 1 teaspoon ground coriander
- 1/2 teaspoon ground turmeric
- 1 to 2 teaspoons harissa paste, optional for extra heat and depth
- 1 to 1 1/2 teaspoons fine sea salt, to taste
- 1/2 teaspoon black pepper
Finishing touches
- Juice of 1 to 2 limes, to taste
- 1 to 2 teaspoons soy sauce or tamari
- Tamari keeps the soup gluten free.
- 1 to 2 teaspoons maple syrup or brown sugar
- Fresh cilantro, chopped, for topping
- Thinly sliced green onions, for topping
- Crushed peanuts or cashews, for crunch, optional
Optional add-ins
- 2 cups baby spinach or chopped kale
- 1 cup cooked shredded chicken or rotisserie chicken
- 1 cup small cauliflower florets or diced sweet potato
Equipment list
- Large stock pot or Dutch oven
- Cutting board and sharp chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Fine mesh strainer for rinsing lentils
- Ladle for serving
Quick Tips & substitutions
- Rinse red lentils until the water runs mostly clear to keep the soup from tasting dusty.
- Use full-fat coconut milk for the best creamy texture; add a splash of extra broth if it feels too thick.
- Start with 2 tablespoons red curry paste and 1 teaspoon harissa, then taste and add more if you like extra heat.
- Swap vegetable broth for chicken broth to keep the soup fully vegetarian.
- Use tamari or coconut aminos instead of soy sauce if you avoid gluten or soy.
- Stir in baby spinach at the end for extra greens that wilt in under a minute.
- Add diced sweet potato or cauliflower with the lentils if you want a chunkier, heartier bowl.
- Use frozen diced onions and carrots as a shortcut when you feel tired or short on time.
- Taste at the end and adjust with lime for brightness, maple syrup for balance, and salt for overall flavor.
- If the soup thickens as it sits, stir in extra broth or water when you reheat it.
How to Make Thai Coconut Red Lentil Soup
Step 1: Sauté veggies and aromatics
Heat oil in a large stock pot or Dutch oven over medium heat. Once hot, add onions and carrots and cook until soft, about 8 minutes, stirring often. Add bell pepper and cook 3 more minutes. Stir in garlic, ginger, harissa, coriander, and turmeric and cook 2 minutes, until everything smells fragrant and toasty, then season with salt and pepper.
Step 2: Add curry paste, lentils, and liquids
Stir in the red curry paste and coat the veggies well so the paste warms and loosens. Add the rinsed red lentils, broth, and 1 cup of water. Scrape the bottom of the pot to lift any browned bits for extra flavor. Bring the mixture to a gentle boil over medium-high heat.
Step 3: Simmer until lentils turn tender
Lower the heat to maintain a steady simmer. Cook for 15 to 20 minutes, stirring occasionally so the lentils do not stick to the bottom. The lentils will soften and start to break down, which thickens the soup naturally. If the soup looks too thick during cooking, add another 1/2 cup of water.
Step 4: Stir in coconut milk and greens
Pour in the coconut milk and stir until it blends smoothly with the lentils. If you use spinach or kale, add it now and stir until the greens wilt and turn tender, about 2 to 3 minutes. Taste the soup and adjust the thickness with more water or broth if you prefer a looser texture.
Step 5: Finish with lime, soy, and sweetness
Turn the heat to low. Stir in lime juice, soy sauce or tamari, and maple syrup or brown sugar. Taste and tweak the flavors: add more lime for tang, more soy or salt for savoriness, or a tiny splash of maple syrup if the curry tastes too sharp.
Step 6: Serve and garnish
Ladle the Simple Thai Coconut Red Lentil Soup Recipe into bowls. Top with chopped cilantro, green onions, and crushed peanuts or cashews if you like crunch. Serve hot with lime wedges on the side so everyone can adjust the brightness to their taste.
Recipe Variations
- Gluten free: Use gluten free tamari and confirm your curry paste lists no wheat ingredients.
- Vegan: Use vegetable broth and keep soy sauce or tamari as the only umami booster.
- Low carb style: Use half the lentils and bulk up the soup with extra bell peppers, spinach, and cauliflower.
- Extra protein: Stir in cooked shredded chicken, tofu cubes, or chickpeas near the end of cooking.
- Extra spicy: Add more harissa or a pinch of red pepper flakes and an extra spoon of red curry paste.
- Mild version: Use less curry paste, skip harissa, and add more coconut milk to soften the heat.
- Chunky texture: Hold back a cup of cooked lentils before blending, then stir them in after you partially blend the soup with an immersion blender.
Ways to Serve Thai Coconut Red Lentil Soup
- Serve with warm jasmine rice or brown rice on the side for a fuller meal.
- Spoon the soup over cooked rice noodles for a slurpy, cozy bowl.
- Add a side of cucumber salad with lime and herbs for a cool contrast.
- Top with extra lime wedges, cilantro, and crushed peanuts for a street-food style vibe.
- Pair with toasted flatbread or naan-style bread to scoop up every last bit.
Storage Success
Let the Simple Thai Coconut Red Lentil Soup Recipe cool until it feels just warm, then transfer it to airtight containers. Store it in the fridge for up to 4 days, and stir in a splash of water or broth when you reheat it since the lentils keep thickening. Reheat on the stove over medium heat and stir often so it warms evenly. Freeze leftovers for up to 3 months in freezer-safe containers, then thaw overnight in the fridge before reheating.
Ingredients
Instructions
- Heat the coconut oil in a medium pot over medium heat. Add the chopped onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
- Stir in the garlic and ginger and cook for 1 minute until fragrant, being careful not to burn.
- Add the red curry paste and cook, stirring, for another 1–2 minutes to bloom the spices.
- Add the rinsed red lentils and vegetable broth. Stir well, bring to a boil, then reduce the heat to low, cover, and simmer for 15–20 minutes or until the lentils are very soft.
- Stir in the coconut milk and soy sauce. Simmer uncovered for 5–10 minutes more, stirring occasionally, until the soup is creamy and slightly thickened.
- Season with lime juice, salt, and black pepper. Adjust curry paste or lime to taste. If using, stir in chopped spinach and cook for 1–2 minutes until wilted.
- Remove from heat. For a smoother texture, partially blend the soup with an immersion blender, leaving some lentils whole for texture, if desired.
- Ladle into bowls and garnish with chopped cilantro and lime wedges if desired. Serve hot.
Notes
Approximate per serving (1/4 of recipe): 310 calories; fat 17 g; saturated fat 12 g; carbohydrates 28 g; fiber 7 g; sugars 4 g; protein 11 g; sodium 720 mg. Values are estimates and will vary based on exact ingredients, brands, and portion sizes.