Delicious Thai Coconut Red Lentil Soup for Comforting Meals

What You’ll Need:

This Thai Coconut Red Lentil Soup keeps the ingredient list totally approachable—because good food shouldn’t be complicated. Here’s your lineup:

• 1 cup red lentils, rinsed and picked over (these red lentils coconut broth stars cook up fast and give you that lovely texture)
• 1 can (14 oz) coconut milk (full-fat coconut milk is best for that rich coconut milk soup base, but light works in a pinch)
• 1 tablespoon red curry paste (grab this at any regular grocery store in the Asian aisle)
• 1 tablespoon olive oil or coconut oil (for sautéing)
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tablespoon fresh ginger, grated
• 4 cups vegetable broth (or chicken broth if you want to keep it non-vegan)
• 1 tablespoon lime juice (freshly squeezed for that bright Thai spiced lentil soup zing)
• 1 teaspoon turmeric powder (optional, adds warmth and color)
• Salt and pepper to taste
• Fresh cilantro or basil for garnish

Out of red curry paste? No problem! You can swap it with a tablespoon of Thai red chili sauce or even a mild curry powder for this Thai Coconut Red Lentil Soup too. If coconut milk isn’t your thing, creamy almond milk can provide a lighter twist, though it won’t have quite the same lushness.

This Thai Coconut Red Lentil Soup is kind to your wallet because most of these ingredients keep well in your pantry and fridge. Plus, red lentils cook up fast, so no long simmering needed. Quick prep tip: Have your garlic and ginger minced ahead of time to speed things along.

Leftovers of this coconut curry lentil soup stay fresh in the fridge for 3-4 days or freeze beautifully for up to a month. Reheat gently on the stove, adding a splash of broth or water if it feels too thick. For a personal twist, I always add a little extra lime juice right before serving—it just wakes everything up!

Let’s Cook This Together:

Cooking up this Thai Coconut Red Lentil Soup is like a mini kitchen celebration, full of smells and colors that get your senses humming. Here’s the play-by-play so you can feel like we’re side-by-side in the kitchen.

• Heat your oil in a large pot over medium heat. Toss in the diced onion and cook until soft and fragrant, about 5 minutes. Your kitchen is about to smell incredible already!
• Add minced garlic and grated ginger. Stir for about a minute until your kitchen smells like a tiny Thai restaurant.
• Stir in the red curry paste and turmeric powder. Cook that paste for another minute, letting those spices bloom in the oil. This is the step where I learned to be patient with my Thai Coconut Red Lentil Soup—it makes all the difference in depth of flavor.
• Pour in the coconut milk and vegetable broth, scraping the bottom of the pot to get all those delicious bits.
• Add the rinsed red lentils and bring everything to a gentle boil. Lower the heat, cover, and let simmer for about 20 minutes. While that’s going, you can prep garnishes or grab a drink—this is a great moment for multitasking!
• After simmering, your lentils should be soft and the soup slightly thickened. If your Thai Coconut Red Lentil Soup looks a bit thicker than expected, add a little more broth or water. It’s totally fine—it’s all about the texture you like!
• Finish with fresh lime juice and season with salt and pepper. Give it one last stir, then take a deep breath and savor the aromas.
• Ladle into bowls and sprinkle with fresh cilantro or basil for that final flair.

Start to finish, this Thai Coconut Red Lentil Soup comes together in about 40 minutes. The first time I made it, I was amazed at how simple it was to get such a satisfying, layered flavor.

If you’re curious, I’ve tried this coconut curry lentil soup with a splash of soy sauce too—totally delicious and adds a savory note. And a shortcut? Pre-made curry paste from your store’s refrigerated section works wonders to keep this quick.

How to Serve & Savor It:

This Thai Coconut Red Lentil Soup truly shines when you serve it with a little squeeze of fresh lime and a handful of chopped peanuts or cashews on top for crunch. It’s also fantastic with a side of warm, crusty bread or even jasmine rice to soak up every last drop of the red lentils coconut broth.

My absolute favorite way to enjoy this Thai Coconut Red Lentil Soup is on a lazy weekend or when we’re having people over. It’s a crowd-pleaser that feels special without stress. Plus, it plays nicely with light, crisp salads or steamed greens to round out the meal.

When I have leftovers, I sometimes turn this coconut milk soup into a creamy base for veggie-packed curry bowls the next day—just add roasted vegetables and a drizzle of sriracha. It’s a beautiful second act!

If you’re into this, you’ll probably love checking out my other cozy soups like my carrot and lentil soup or turmeric ginger chicken noodle soup for more everyday, flavorful ideas.

For a seasonal twist, adding diced pumpkin or sweet potato works beautifully in the fall, giving the Thai spiced lentil soup a naturally sweet touch.

Your Questions, Answered:

Can I prep parts of this Thai Coconut Red Lentil Soup ahead?
Absolutely! You can chop your aromatics (onion, garlic, ginger) and rinse lentils ahead of time. The soup itself keeps well in the fridge or freezer for quick meals later. Just reheat gently and add fresh lime juice before serving.

What’s a good swap for red curry paste in this Thai Coconut Red Lentil Soup?
Try Thai red chili sauce or curry powder if you’re out of red curry paste. They won’t taste exactly the same but still deliver that Thai spiced lentil soup flavor profile.

How can I make this Thai Coconut Red Lentil Soup for more or fewer people?
It scales perfectly! Double the ingredients for a crowd, or halve for a solo meal. Red lentils cook quickly so timing stays about the same.

Can I make this Thai Coconut Red Lentil Soup vegan?
Yes, keep vegetable broth and coconut milk, and skip any animal-based broth or add-ins.

Could I add protein?
Sure! Tofu cubes or cooked shredded chicken both work great. I’ve even tossed in chickpeas to keep it plant-based but protein-packed.

Is it spicy?
It has a gentle kick thanks to red curry paste, but you can dial it up or down based on the amount you use or add a bit of chili flakes.

How long does it keep?
About 3-4 days in the fridge and up to a month frozen. This coconut curry lentil soup is a fantastic make-ahead dinner.

For more tasty inspiration, check out the version at Family Style Food’s Thai Coconut Red Lentil Soup, or the Thai Red Curry Lentil Soup from Savory Lotus, which both offer lovely twists on this Thai Coconut Red Lentil Soup theme. Wholesomelicious also has a great coconut curry red lentil soup that’s worth a peek if you love this flavor combo.

Final Foodie Thoughts:

I’m honestly obsessed with this Thai Coconut Red Lentil Soup because it’s the perfect mix of comforting and exciting—like a warm bowl of happiness with a Thai twist. It’s a dish that really shows how simple ingredients can come together for something unforgettable.

My Top Thai Coconut Red Lentil Soup Tips:

• Always rinse your red lentils before cooking for a cleaner finish.
• Let your curry paste bloom in oil to get the deepest flavor.
• Finish with fresh lime juice—it brightens everything up.

Variations I’ve loved include adding shredded coconut for extra texture, stirring in a handful of spinach towards the end, or topping with roasted peanuts for crunch. The version that gets requested most often in my kitchen is the classic coconut curry lentil soup with a touch of fresh herbs and lime—just pure, delicious comfort.

I encourage you to make this recipe your own—tweak the spice, swap ingredients for what you have, experiment with garnishes. That’s the joy of cooking something this good. I hope you love it as much as I do and look forward to hearing your fave tweaks!

Ready to get cooking? This Thai Coconut Red Lentil Soup is waiting to be your new kitchen fave. Dive in and enjoy every flavorful spoonful!

For more everyday inspiration and other cozy soups you’ll love, check out my carrot and lentil soup or turmeric ginger chicken noodle soup. And if you want a sweet finish, my coconut almond chocolate pudding is a simple delight to round out any meal.

Happy cooking, friends!

Thai Coconut Red Lentil Soup

Print Recipe

Pin Recipe

A flavorful and comforting Thai-inspired soup featuring creamy coconut milk and tender red lentils, infused with aromatic spices and fresh herbs.

• Author: Tayla Emerson
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings
• Category: Dinner
• Method: Skillet
• Cuisine: Thai

Ingredients

Scale 1x2x3x

• 1 tablespoon coconut oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste
• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 (14 oz) can coconut milk
• 1 tablespoon lime juice
• 1 tablespoon soy sauce or tamari
• 1 teaspoon brown sugar
• 1 cup diced tomatoes (fresh or canned)
• Fresh cilantro, chopped (for garnish)
• Salt and pepper to taste

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Instructions

1. Heat coconut oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
2. Add minced garlic and grated ginger; cook for another 1-2 minutes until fragrant.
3. Stir in red curry paste and cook for 1 minute to release flavors.
4. Add red lentils, vegetable broth, diced tomatoes, soy sauce, and brown sugar. Bring to a boil, then reduce heat and simmer for 20 minutes until lentils are tender.
5. Pour in coconut milk and stir well; simmer an additional 5 minutes to combine flavors.
6. Remove from heat and stir in lime juice. Season with salt and pepper to taste.
7. Ladle soup into bowls and garnish with fresh cilantro before serving.

Notes

For an extra protein boost, add cooked shredded chicken or tofu. Serve with steamed jasmine rice or crusty bread for a complete meal.