Coconut Curry Lentil Soup
This coconut curry lentil soup is creamy, cozy, and packed with bold Thai-inspired flavors. The combination of red curry paste, lemongrass, coconut milk, and lime gives it the most delicious fragrant, zesty kick, while the lentils make it hearty and satisfying and packed with protein.
I love this soup for busy weeknights because it uses simple pantry staples like red curry paste and coconut milk, but tastes like something you'd get in a restaurant. Plus, it's naturally vegetarian, gluten-free, and can easily be made vegan (just double-check the red curry paste you're using is suitable for vegetarians!)
If you enjoy this, you'll probably also love my laksa noodle soup, this red lentil dahl, or this red Thai curry with crispy tofu.
Ingredient Notes
Here are the ingredients you need for this warming coconut curry lentil soup - scroll down to the recipe card for the exact quantities needed.
- Red lentils - They cook quickly, break down easily, and make the soup creamy without needing much blending. Green or brown lentils won't work the same way here.
- Red curry paste - Store-bought paste makes this quick, but check the label if you need it vegetarian (some contain shrimp paste). You can adjust the spice level depending on the brand.
- Lemongrass paste - Adds that authentic Thai citrusy flavor without needing to hunt down fresh lemongrass stalks. If you can't find it, you could use extra lime juice/zest at the end.
- Coconut milk - Full-fat is best for creaminess, but light coconut milk works if you want a lighter version.
- Vegetables - Carrot, pepper, and cauliflower bulk out the soup and add natural sweetness to balance the curry paste.
- Lime & cilantro - These bring everything to life at the end. Don't skip them - they're what brighten up the richness of the soup.
How to Make Red Curry Lentil Soup
Step 1) Cook your Lentils
Cook your red lentils according to package instructions and set aside. Make sure you wash them well before cooking and spoon the foam off the top of the lentils as they cook.
Step 2) Sauté the Aromatics
Heat oil in a large pan and sauté the onion, carrot, and red pepper for 5 minutes until softened. Add garlic & ginger paste, lemongrass paste, and red curry paste. Stir for 3-4 minutes until fragrant.
Step 3) Add Stock, Lentils, & Cauliflower
Pour in vegetable stock and add cauliflower florets. Simmer for 5-10 minutes until tender.
Add cooked lentils and half the cilantro
Step 4) Blend & Add the Coconut Milk & Lime Juice
Then, blend until smooth (a hand blender works best). Stir in coconut milk, squeeze in the lime juice, and season with salt. Serve hot with a drizzle of coconut milk and more fresh cilantro on top.
Chef's Tips / Cooking Hacks
- Blending - If you prefer a chunkier texture, only blend half the soup and leave some vegetables whole.
- Make it spicier - Add an extra spoon of curry paste or a pinch of chili flakes.
- Save time - Use pre-cooked lentils (like the vacuum-packed kind) to make this even quicker.
- Boost the protein - Stir in some chickpeas or tofu cubes for extra protein.
Storage
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheating: Warm gently on the stove, adding a splash of stock or water if it thickens too much.
FAQs
Can I use green or brown lentils instead?
Not for this recipe - they hold their shape too much. Stick with red lentils for a creamy soup.
Is red curry paste very spicy?
It depends on the brand. Some are mild, others pack real heat. Start with less and add more to taste.
Can I make this oil-free?
Yes, sauté the vegetables in a splash of water or stock instead of oil.
What can I serve it with?
I love pairing it with naan bread or rice for a heartier meal.
Coconut Curry Lentil Soup
Ingredients
- 1 tablespoon oil
- 1 small white onion diced
- 1 small carrot diced
- 1 small red pepper diced
- 1 tablespoon garlic & ginger paste
- 2 tablespoon red curry paste
- 1 tablespoon lemon grass paste
- 500 ml vegetable stock
- 1 cup cauliflower florets
- 1.5 cups cooked red lentils ~¾ cup dried
- ½ lime
- 200 ml coconut milk
- Salt to taste ~1 tsp
- ⅓ cup cilantro diced
Method
- Cook your red lentils according to the package instructions and set aside.1.5 cups cooked red lentils
- Heat your oil in a pan and add the diced onion, carrot, and red pepper. Sauté for 5 minutes or until the vegetables have begun to soften.1 tablespoon oil, 1 small white onion, 1 small carrot, 1 small red pepper
- Add the garlic and ginger paste, lemon grass paste, and red curry paste. Stir the vegetables into the base and cook for an additional 3-4 minutes, until the mixture is fragrant and fully coated.1 tablespoon garlic & ginger paste, 2 tablespoon red curry paste, 1 tablespoon lemon grass paste
- Pour in the vegetable stock and add the cauliflower florets; simmer for 5-10 minutes.500 ml vegetable stock, 1 cup cauliflower florets
- Add the cooked lentils and ½ the cilantro, then blend the soup until smooth. Pour in the coconut milk, squeeze in the lime juice, and season with salt. Heat until the soup is piping hot.½ lime, 200 ml coconut milk, ⅓ cup cilantro, Salt to taste
- Serve with more cilantro and a drizzle of coconut milk to garnish.
Nutrition
Notes
- Fridge: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 3 months. Defrost overnight in the fridge before reheating.
- Reheating: Warm gently on the stove, adding a splash of stock or water if it thickens too much.
I can't wait.
I have yellow curry paste, will it still be delicious?
For sure!