I’m a big fan of Thai style cuisine! Thai recipes are often quick and easy and the common flavour combination of spicy, sour, sweet and salty is simply amazing! This Thai style lentil soup is the perfect example of both! This soups main flavour comes from the red curry paste (you can use store bought or homemade), which provides a ton of flavour, in addition to the spicy aspect, along with lime juice for the sour, coconut sugar for the sweet, and fish sauce for the salty; the perfect balance! This soup is packed with veggies including onion, carrot, red bell peppers, and sweet potatoes, making for a light and healthy meal! The recipe is super easy to make and it you simply need to simmer it until the lentils and sweet potatoes are tender!
Thai Red Curry Lentil Soup
A quick and easy, That style lentil and sweet potato soup that’s just packed with flavour!
ingredients
- 1 tablespoon (coconut) oil
- 1 cup onion, diced
- 1 cup carrot, diced
- 1 cup red bell pepper, diced
- 2 tablespoons red curry paste (vegetarian for vegetarian)
- 1 tablespoon garlic, minced/grated
- 1 tablespoon ginger, minced/grated
- 1 tablespoon tomato paste (optional)
- 1 (14 ounce) can coconut milk
- 4 cups vegetable broth (or chicken broth)
- 1 cup red lentils
- 1 sweet potato, peeled and diced
- 1 tablespoon lime juice
- 1 tablespoon palm/coconut sugar (or brown sugar)
- 1 tablespoon fish sauce (or soy sauce or tamari)
- 2 tablespoons cilantro, chopped
directions
- Heat the oil in a large saucepan over medium heat, add the onion, carrot, and bell pepper, and cook until tender, about 7-10 minutes.
- Add the red curry paste, garlic, ginger, and tomato paste, mix and cook until fragrant, about a minute.
- Add the coconut milk, broth, lentils, and sweet potatoes, bring to a boil, reduce the heat and simmer until the lentils and sweet potatoes are tender, about 15-20 minutes.
- Add the lime juice, sugar, and fish sauce, taste test, and adjust as desired.
- Mix in the cilantro and enjoy!
Option: This soup works either with solids or pureed until smooth!
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Cauliflower and Chickpea Curry
Thai Peanut Pumpkin Turkey Curry
Thai Peanut Chicken Saute
Thai Peanut Chicken Noodle Soup
Panang Curried Pumpkin and Prawn Soup
Creamy Curried Coconut Carrot Soup
a nice change from my own lentil soup, I like lentils with curry, thank you!
Hey Kevin, I stumbled upon your Thai Red Curry Lentil Soup recipe and I have to say it’s absolutely delicious! As someone who loves experimenting with new cuisines, I’ve been on the lookout for flavorful and healthy soup recipes, and yours hits the spot.
What I particularly love about this recipe is how easy it is to make with simple ingredients that are readily available in most grocery stores. The lentils add a great texture to the soup, and the coconut milk and red curry paste create a rich, creamy base that’s packed with flavor. The addition of lime juice and cilantro at the end provides a refreshing burst of citrusy and herby notes that balance the overall taste of the soup perfectly.
I also appreciate that this soup is vegan and gluten-free, making it a great option for people with dietary restrictions. The recipe is so versatile that it can be adjusted to personal preferences by adding more or less curry paste depending on the desired spice level. Overall, this recipe is a winner and will definitely become a staple in my soup rotation. Thank you for sharing this amazing recipe with us!
Great recipe! I spent 2 years in Thailand teaching English and this recipe reminds me a soup we ate almost every day for lunch. I agree with you about Thai cuisine being tasty and it is also very healthy. Loved the step by step instructions, thank you for us challenged cooks out here in this vast waste land of anything you want you can find in the freezer. No way this is found in any freezer, fabulous taste, thanks so much.
I made this tonight and it is so delicious. I doubled the recipe – so glad I did!