Simple Thai Coconut Red Lentil Soup Recipe tastes creamy, bright, and a little spicy, like a cozy hug with a squeeze of lime. It works perfectly for busy weeknights, meal prep, or beginner cooks, and it comes together in about 35 minutes. I tested this on a night when my sink already overflowed with dishes, so you know I kept it simple and practical.

Why Simple Thai Coconut Red Lentil Soup Recipe Is Worth It

This soup gives you big Thai-inspired flavor with very little effort. Red curry paste, coconut milk, and lime team up with red lentils to make a silky, satisfying bowl that feels special but still weeknight-friendly.

Red lentils cook quickly and break down into a naturally thick, creamy texture, so you skip heavy cream and long simmer times. The recipe uses mostly pantry staples, so you can keep everything on hand and pull it together when you crave something cozy and fragrant.

“This Simple Thai Coconut Red Lentil Soup Recipe tastes like takeout comfort with home-cooked love, and it hits every time. ★★★★★”

Ingredients You Need

Lentils and base

1 cup red lentils, rinsed well
- Red lentils cook fastest and soften nicely. Green or brown lentils stay firmer and change the texture.
1 tablespoon neutral oil (avocado, canola, or light olive oil)
1 medium yellow onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced or grated
1 medium carrot, diced small
1 red bell pepper, sliced thin or diced

Flavor boosters

2 to 3 tablespoons Thai red curry paste
- I like Mae Ploy or Thai Kitchen for consistent flavor. Start with 2 tablespoons if you prefer mild heat.
1 teaspoon ground turmeric
1 teaspoon ground coriander (optional but tasty)
1 to 2 tablespoons soy sauce or tamari
1 to 2 teaspoons brown sugar or coconut sugar
1 teaspoon salt, plus more to taste
Freshly ground black pepper, to taste

Liquids

1 can (13.5 to 15 ounces) full-fat coconut milk
- Light coconut milk works, but full-fat gives a richer, silkier soup.
4 cups vegetable broth or chicken broth
- Use low-sodium broth so you control the salt.
Juice of 1 to 2 limes, to taste

Toppings and garnishes

Fresh cilantro, chopped
Green onions, sliced
Thinly sliced red chili or jalapeño, optional
Lime wedges, for serving
Toasted peanuts or cashews, chopped, optional

Pantry shortcuts and subs

Use frozen chopped onion and frozen minced garlic and ginger to save time on prep.
Use pre-cut frozen bell peppers if you want less chopping.
Use bouillon paste with water if you do not have boxed broth.

Equipment list

Large pot or Dutch oven
Fine mesh strainer for rinsing lentils
Cutting board and sharp knife
Wooden spoon or spatula
Ladle
Optional: immersion blender if you want a smoother texture

Quick Tips & substitutions

Rinse red lentils until the water runs mostly clear to avoid foamy cooking liquid.
Sauté the curry paste with the aromatics to wake up the flavor before you add liquids.
Use light coconut milk if you want a lighter soup, but simmer a bit longer to keep it creamy.
Swap soy sauce with tamari or coconut aminos for a gluten-free option.
Use vegetable broth and skip fish sauce to keep the soup fully vegan.
Add more broth if the soup thickens too much as it cools.
Taste at the end and adjust lime, salt, and curry paste so the flavor pops.
Stir in a handful of spinach or kale at the end for extra greens.

How to Make Simple Thai Coconut Red Lentil Soup Recipe

Step 1: Prep the ingredients

Rinse the red lentils under cool water in a fine mesh strainer. Pick out any tiny stones or odd bits if you spot them. Chop the onion, carrot, bell pepper, garlic, ginger, cilantro, and green onions so everything stands ready.

Step 2: Sauté aromatics

Heat the oil in a large pot over medium heat. Add the onion and carrot, then cook 4 to 5 minutes until the onion softens and turns translucent around the edges. Stir in the bell pepper, garlic, and ginger, and cook 1 to 2 minutes until fragrant, so the garlic does not burn.

Step 3: Toast spices and curry paste

Add the red curry paste, turmeric, and coriander to the pot. Stir constantly for about 1 minute so the paste and spices toast slightly and coat the vegetables. This step deepens the flavor and gives the soup a richer taste.

Step 4: Add lentils and liquids

Add the rinsed red lentils to the pot and stir so they mix with the curry-coated vegetables. Pour in the broth and coconut milk, then stir again so everything combines. Add soy sauce, brown sugar, salt, and a few grinds of black pepper.

Step 5: Simmer until lentils soften

Bring the soup to a gentle boil over medium-high heat. Lower the heat to medium-low so the soup simmers steadily, then cook 15 to 20 minutes, stirring occasionally. The red lentils should soften and start to break down, and the soup should thicken to a creamy consistency.

Step 6: Adjust texture and seasoning

Taste the soup and adjust salt, soy sauce, and curry paste if you want more depth or heat. If the soup tastes too thick, add a splash of broth or water until it reaches your preferred texture. If you want a smoother soup, blend a portion with an immersion blender, then stir it back in.

Step 7: Finish with lime and herbs

Turn off the heat and stir in the lime juice. Start with the juice of one lime, taste, then add more if you want extra brightness. Stir in a small handful of chopped cilantro and some green onions, and save some for topping.

Step 8: Serve

Ladle the Simple Thai Coconut Red Lentil Soup Recipe into bowls. Top with more cilantro, green onions, sliced chili, and chopped nuts if you like crunch. Serve with lime wedges on the side so everyone can adjust the tanginess.

Recipe Variations

Gluten-free: Use tamari or coconut aminos instead of soy sauce and check that your curry paste lists gluten-free ingredients.
Vegan: Use vegetable broth and skip any fish sauce; stick with soy sauce or tamari.
Low carb: Cut the lentils in half and bulk up with extra bell peppers, zucchini, or spinach.
Extra protein: Add cooked chicken breast, tofu cubes, or chickpeas during the last 5 minutes of simmering.
Extra veggies: Stir in baby spinach, kale, or snap peas at the end so they stay bright and tender.
Extra spicy: Add more curry paste or a pinch of red pepper flakes while the soup simmers.

Ways to Serve

Spoon over jasmine rice or brown rice for a heartier bowl.
Serve with warm naan or flatbread to scoop up the soup.
Pair with a simple cucumber salad with lime and herbs for a fresh contrast.
Serve in small cups as a starter before a stir-fry or noodle dish.
Top with avocado slices and extra lime for a creamy, bright finish.

Storage Success

Let the Simple Thai Coconut Red Lentil Soup Recipe cool to room temperature, then store it in airtight containers in the fridge for up to 4 days. The soup thickens as it sits, so stir in a splash of water or broth when you reheat it on the stove or in the microwave. Freeze portions in freezer-safe containers for up to 3 months, leaving a little space at the top for expansion. Thaw overnight in the fridge, then reheat gently and adjust lime and salt to wake the flavor back up.