Red Lentil Coconut Soup

For my Red Lentil Coconut Soup, I simmer quick-cooking red lentils with aromatics like ginger, garlic and Thai red curry paste. Red curry paste is a flavorful base that's used in a lot of Thai dishes. It's made by grinding up ingredients like chili peppers, lemongrass, garlic, galangal, and shrimp paste.

As the red lentils cook, they break down and soften, giving this soup a naturally creamy texture. Coconut milk adds another layer of creaminess that takes this red lentil curry soup to the next level.

My secret ingredient that adds a ton of savory flavor to this dish is Thai fish sauce. Fish sauce is like a flavor bomb, instantly adding umami to any dish. A touch of lime juice and brown sugar balance out the complex flavors in this Thai coconut curry lentil soup.

Why You'll Love This Dish

Quick and easy- red lentils cook quickly (about 20 minutes) so this soup can be made on busy weeknights
Packed with flavor- complex flavors from ingredients like red curry paste, fish sauce, lime juice, coconut milk and brown sugar
Healthy- lentils are nutritional superstars!
Economical- made with inexpensive pantry ingredients

Doctor's Tips

Lentils are one of my favorite foods- I always have them stocked in my pantry! Lentils are one of the best vegetarian sources of protein. They're also rich in fiber, antioxidants, and several vitamins and minerals including folate, iron, potassium, and manganese.

Lentils are also inexpensive. They can be stored for a long time (about a year) in an airtight container in a cool, dry place. Lentils are perfect when you want to add a boost of nutrients to your recipes. You can stir them into soups, stews, chili, and pasta sauce, or use them in your salads or to top sweet potatoes.

There are many different varieties of lentils including green, brown, black, red, yellow, and orange. They all have different flavors, textures, and cooking times.

Red lentils, also known as masoor dal, are one of my favorite types of lentils to cook with. They have a quick cooking time, making them perfect for weeknight meals. They don't have to be soaked ahead of time.

Red lentils have a mild, subtly sweet flavor that pairs well with a wide variety of foods. As they cook, they break down and become soft and creamy making them perfect for soups like this curried red lentil coconut soup.

Ingredients

Ingredients notes and substitutions:

Oil- I like to use olive oil but you can use any type of oil including coconut oil, which would add a nice coconut flavor
Aromatics- fresh ginger and garlic
Thai red curry paste- a flavorful blend of ingredients; you can buy it online or find it in the Asian foods section of your grocery store
Red lentils- have a mild flavor and cook quickly; red lentils become soft and creamy as they cook
Fish sauce- instantly adds umami to any dish; can substitute soy sauce
Chili flakes aka red pepper flakes- adjust to desired spice level
Coconut milk- I like to use full-fat rather than light coconut milk and just use a little bit less; light coconut milk isn't as creamy

Step-By-Step Instructions

Collage of step 1-4 how to make coconut curry lentil soup.

Scroll down to recipe card for full recipe details.

Step 1- Heat oil in a large stockpot and cook the onion until softened. Add the ginger, garlic, red curry paste, and chili flakes and cook until fragrant.

Step 2- Add the red lentils and stir to coat them with the spices.

Step 3- Add crushed tomatoes, fish sauce, and water. Simmer until lentils are cooked, about 20 minutes. Stir in the coconut milk, lime juice, brown sugar, salt and pepper.

Step 4- Cook a few more minutes. Garnish soup with a drizzle of coconut milk and fresh cilantro leaves. Serve with lime wedges on the side to squeeze on top.

You can serve this red lentil coconut soup alone or with naan on the side to dip into it. You can also serve it on a bed of rice.

Chef's Tips

Use full-fat coconut milk to add creaminess to this soup; light coconut milk will be too watery and may separate as it cooks.
Any extra coconut milk from the can can be stored in the fridge in an airtight container for up to 5 days.
This soup has a mild spice level but you can make it spicier by adding more red pepper flakes or a bit of hot sauce like Sriracha.
You can add vegetables to this soup to make it even heartier- potatoes, butternut squash, and spinach are all good options.

Coconut curry lentil soup in a white bowl with s spoon in it.

This Red Lentil Coconut Soup is part of my Best Fall Soup Recipes collection.

Recipe FAQs

How do you store red lentil coconut soup?

You can store this soup in the refrigerator for 3-4 days. You can also freeze it for up to 1 month. To reheat, thaw the frozen soup in the fridge overnight. Then reheat it in a saucepan on the stove or in the microwave.

What's the difference between coconut milk and light coconut milk?

Both products are made from pressing the flesh of the coconut fruit. Light coconut milk contains more water so it's lower in calories and fat. Light coconut milk is thinner/more watery than full-fat coconut milk, and is not as full-flavored.

Do red lentils need to be soaked?

No, pre-soaking is not necessary as red lentils cook very quickly.

What is in Thai red curry paste?

Red curry paste is a Thai spice blend that's made by grinding up ingredients like chili peppers, lemongrass, shallot, garlic, galangal, lime, and shrimp paste. You can buy red curry paste online or find it in the Asian food section of your grocery store.