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Thai Coconut Curry Lentil Soup

by Jeanette on October 14, 2010 · 17 Comments
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This Thai Coconut Curry Lentil Soup recipe has sweet and spicy notes from coconut milk, sweet potatoes and fragrant red curry paste.

Thai Coconut Curry Lentil Soup
Thai Coconut Curry Lentil Soup

Lately, I’ve been craving both Thai coconut curry soup and lentil soup. Perhaps, it’s because I wanted to relive the heady bowl of Thai Coconut Curry Noodle Soup I had for lunch last week when it was wet and dank outside.

There is something warming and completely comforting about spicy Asian noodle soups. Thick lentil soups have also been on my mind, as it’s getting cooler out, calling for heartier fare. These two comfort foods inspired me to come up with a recipe for Thai Coconut Curry Lentil soup.

Thai Red Curry Paste

One of my favorite convenience condiments is Thai red curry paste. Thai red curry paste typically contains lemongrass, Thai red chilies, onion, garlic, coriander, galangal, paprika, lime leaves, cumin, and turmeric. Fortunately, Thai red curry paste can be found in most supermarkets in the ethnic aisles, so there’s really no need to make your own. This curry paste is quite potent, so most recipes only need a few spoonfuls. I usually freeze any extras in small portions, so I have it on hand. I’ve added a touch of coconut milk to the soup to mellow out the spicy curry, and add a velvety mouth feel.

Here’s the recipe I came up with for Thai Coconut Curry Lentil Soup. I hope you find it as comforting as I do.

Thai Coconut Curry Lentil Soup

1 tablespoon olive oil
1 cup finely chopped onion
1 teaspoon minced ginger
1 teaspoon minced garlic
1-2 teaspoons Thai red curry paste (if you like it spicy, use the full 2 teaspoons)
6 cups water
1 cup red lentils, picked through for stones, and rinsed well
1 medium sweet potato, cut into 1/2″ pieces
1/4 teaspoon turmeric
1 teaspoon salt
1/4 cup coconut milk
fresh cilantro, for garnish

Heat olive oil in a medium saucepan. Add the onions, ginger and garlic. Cook over medium heat until softened, about 3-4 minutes. Stir in Thai red curry paste, and cook several minutes or until fragrant. Add water, lentils, sweet potatoes and turmeric. Bring to a boil, then reduce heat to medium-low, cover and cook about 20-25 minutes or until lentils and sweet potatoes are soft. Add salt and stir in coconut milk. Cook five more minutes. Garnish with fresh cilantro.

Here are some more Coconut Curry Lentil Soup Recipes:
101 Cookbooks
Two Blue Lemons

Anticancer Ingredients: Onion, Ginger, Garlic, Turmeric, Lentils, Sweet Potato

This recipe has been submitted to My Legume Love Affair, organized monthly by The Well Seasoned Cook

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  1. I am definitely making this soon!

  2. Hope you like it Kalyn. Red curry paste does wonders.

  3. That sounds delicious. I usually make my own paste, but I make extra so I can store it too.

  4. I would love to see your recipe for red curry paste. Please do share.

  5. I love lentil soups and this one sounds amazing!

  6. Thanks Christina, hope you get a chance to try it. This soup is really warming.

  7. Such a lovely dish. I can't wait to try it. Thanks so much for your submission.

  8. Thanks Lisa, looking forward to seeing all the other legume recipes for this month's submission on My Legume Love Affair.

  9. This looks amazing! Going to make it this weekend.


  10. Thanks, I love the combination of coconut an curry, and lentils are so good for you!

  11. Thanks for giving Two Blue Lemons a shout out! Looks delicious, I may have to go make some!

  12. Maryse Speckner says:

    I found your recipe tonight through a link on the Soup Chick. Since I had almost everything in my pantry (I substituted a red potato for the sweet potato), I made it for dinner. It was a big hit with my family! Thank you so much for posting this delicious and simple recipe.

  13. Had all of my wisdom teeth removed and was craving something savory (please no more yogurt and apple sauce). Made a pot of this and pureed until silky smooth. So delicious and easy to eat. Thanks so much for sharing these lovely soups!

    • Jeanette Jeanette says:

      Hi Ashley, so glad you were able to try this soup and enjoy it. I know how hard it is to find food to eat that tastes good and fills you up after you have your wisdom teeth pulled. You picked a good soup, packed with protein and flavor. Thanks for your feedback – I really appreciate it.

  14. Can’t wait to make this it looks delicious! Do I puree it at the end?

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