Simple Thai Coconut Red Lentil Soup

I love making this Simple Thai Coconut Red Lentil Soup when I want something cozy, nourishing, and full of warm, comforting flavors. The creamy coconut milk paired with tender red lentils and gentle Thai-inspired spices makes this soup feel soothing and satisfying without being heavy.

Why You’ll Love This Recipe

I like this recipe because it’s easy, budget-friendly, and made mostly in one pot. I enjoy how the lentils break down naturally to create a thick, creamy texture, while the coconut milk adds richness. It’s perfect for quiet evenings or meal prep for the week.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil or olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon red curry paste
1 cup red lentils, rinsed
1 can (14 ounces) coconut milk
4 cups vegetable broth
1 tablespoon soy sauce or tamari
1 tablespoon lime juice
½ teaspoon salt
¼ teaspoon black pepper
¼ cup fresh cilantro, chopped

Directions

I start by heating the coconut oil in a large pot over medium heat. I add the chopped onion and cook it until soft and fragrant. I stir in the garlic and ginger and cook for about 30 seconds.

Next, I add the red curry paste and stir it into the onion mixture to release its flavor. I add the rinsed lentils, coconut milk, and vegetable broth, then stir everything together.

I bring the soup to a gentle boil, then reduce the heat and let it simmer for about 20–25 minutes, until the lentils are soft and beginning to break down. I stir occasionally to prevent sticking.

Once the soup is done, I stir in the soy sauce, lime juice, salt, and black pepper. I taste and adjust the seasoning if needed, then remove it from the heat and garnish with fresh cilantro.

Servings And Timing

This recipe makes about 4 servings.
Prep time: 10 minutes
Cooking time: 25 minutes
Total time: about 35 minutes

Variations

I sometimes add diced carrots or sweet potatoes for extra heartiness. When I want more heat, I add a pinch of chili flakes or extra curry paste. I also enjoy blending part of the soup for an even creamier texture.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove or in the microwave, adding a splash of broth if it thickens too much.

FAQs

Is this soup spicy?

I find it mildly spiced, and I easily adjust the heat by adding more or less curry paste.

Can I make this soup vegan?

I keep it fully vegan by using vegetable broth and plant-based ingredients only.

Can I freeze this soup?

I freeze it in individual portions and thaw it overnight in the refrigerator before reheating.

Do red lentils need to be soaked?

I don’t soak red lentils because they cook quickly and soften easily.

What can I serve with this soup?

I like serving it with rice, flatbread, or a simple side salad.

Conclusion

I keep coming back to this Simple Thai Coconut Red Lentil Soup because it’s comforting, flavorful, and incredibly easy to make. It’s one of those recipes that feels nourishing and calming every time I enjoy a bowl.

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