Quick Thai Coconut Red Lentil Soup: Easy Weeknight Meal

I’m so excited to share one of my absolute favorite weeknight dinners with you: Thai Coconut Red Lentil Soup! If you’re anything like me, you’re always on the lookout for meals that are quick, nutritious, and bursting with flavor. This soup ticks all the boxes. Ready in under 30 minutes and made with everyday ingredients, this Thai Coconut Red Lentil Soup is the perfect way to nourish yourself and your family after a busy day.

Why You’ll Love This Thai Coconut Red Lentil Soup

I know you’re busy, so let’s get straight to why you’ll adore this recipe:

• Quick Weeknight Meal: From start to finish, this soup is ready in under 30 minutes, making it ideal for those hectic evenings when time is short. If you love quick and delicious soups, check out our amazing viral lasagna soup.
• Packed with Nutrients: Red lentils are a fantastic source of iron, protein, and fiber, while sweet potatoes add vitamins and antioxidants. It’s a bowl full of goodness!
• Easily Customizable Spice Level: Whether you like it mild or fiery, you can easily adjust the amount of red curry paste to suit your taste.
• Minimal Cleanup: One pot is all you need for this entire recipe, which means less time washing dishes and more time enjoying your meal.

What You’ll Need To Make Thai Coconut Red Lentil Soup

To make this delicious soup, you’ll need the following equipment:

• Large heavy pot (such as a Dutch oven)
• Measuring cups and spoons
• Cutting board
• Sharp knife

Thai Coconut Red Lentil Soup Ingredients

Here’s what you’ll need to create this flavorful soup:

• 2 tablespoons canola oil (or coconut oil)
• 1 large onion (finely chopped)
• 4 cloves garlic (minced)
• 3 tablespoons red curry paste (or to taste)
• 6 cups vegetable broth (or chickren)
• 2 large sweet potatoes (peeled and cubed (1/2-inch cubes))
• 1 can (15-ounce) petite diced tomatoes (undrained)
• 1 1/2 cups red lentils (picked over)
• 1 can (14.5-ounce) unsweetened coconut milk (light or regular)
• Salt and freshly ground black pepper (to taste)
• 1/4 cup chopped cilantro (plus more for garnish if desired)
• 1-2 tablespoons lime juice (optional)

How To Make Thai Coconut Red Lentil Soup: Step-by-Step

Follow these simple steps to create your own pot of comforting Thai Coconut Red Lentil Soup.

1. Heat oil over medium-high heat in a large heavy pot such as a Dutch oven.

1. Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.

1. Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils.

1. Bring to a boil, cover slightly and simmer until potatoes and lentils are tender about 20 minutes. (Will be thick.)

1. Add the coconut milk and heat through.

1. Season to taste with salt and black pepper. Stir in cilantro and lime juice if using.

Ingredient Substitutions for Thai Coconut Red Lentil Soup

Sometimes you might not have all the ingredients on hand, and that’s okay! Here are some easy substitutions:

Ingredient	Substitution	Notes
Fresh Ginger	1/2 teaspoon ground ginger	Flavor will be less bright.
Red Curry Paste	Green Curry Paste or Yellow Curry Paste	Flavor profile will change. Adjust quantity to taste.
Sweet Potatoes	Butternut Squash or Carrots	Similar texture and sweetness.
Red Lentils	Brown or Green Lentils	Cooking time will need to be adjusted; these require longer cooking. Check frequently for desired tenderness.
Vegetable Broth	Chicken Broth	Use chicken broth if you’re not vegetarian/vegan. If you’re using chicken broth and enjoy similar comfort foods, you might also like our simple chicken noodle soup crock pot recipe.
Coconut Milk	Cream or Half-and-Half (for non-dairy alternatives, see FAQs below)	Will change the flavor, but provide creaminess.
Cilantro	Parsley	Different flavor, but provides freshness.
Lime Juice	Lemon Juice	Similar flavor profile, adjust to taste.

Tips and Tricks for Perfect Thai Coconut Red Lentil Soup

Here are a few extra tips to ensure your soup turns out perfectly every time.

Common Mistakes

Here’s what to watch out for when making your soup:

• Don’t overcook the lentils, or they’ll become mushy.
• Be careful not to burn the garlic when sautéing.

Spice Level Guide

Adjusting the spice level is simple:

• Start with 2 tablespoons of curry paste and add more to taste.
• For a milder soup, remove the seeds from the chili peppers in the curry paste.

Serving Suggestions for Thai Coconut Red Lentil Soup

Make this soup even more special with these serving ideas:

• Serve with a dollop of plain yogurt or coconut cream.
• Sprinkle with chopped peanuts and cilantro.
• Serve with a side of naan bread, rice, or even some amazing homemade crackers.

Make-Ahead Instructions for Thai Coconut Red Lentil Soup

To save even more time, prepare parts of the soup in advance:

• The soup can be made 1-2 days in advance. Store in an airtight container in the refrigerator.
• The sweet potatoes can be peeled and cubed 1 day in advance and stored in water in the refrigerator to prevent browning.
• The onion and garlic can be chopped 1 day in advance and stored in an airtight container in the refrigerator.

Storage & Reheating Instructions for Thai Coconut Red Lentil Soup

Proper storage ensures your soup stays delicious:

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: Allow to cool completely, then store in a freezer-safe container for up to 2-3 months.
• Reheating: Reheat on the stovetop over medium heat, stirring occasionally, or in the microwave. Add a splash of broth or water if needed to thin the soup.

Frequently Asked Questions About Thai Coconut Red Lentil Soup

Got questions? I’ve got answers!

• Can I substitute [specific ingredient]? Yes, check out the ingredient substitution table above for ideas.
• What is the best brand of Thai red curry paste to use? I personally love [Brand Name], but any good quality red curry paste will work. Just adjust the amount to taste.
• How can I adjust the spice level of the soup? Start with a smaller amount of red curry paste and add more to taste. You can also remove the seeds from the chili peppers in the paste for a milder flavor.
• Can I make this without coconut milk? Yes, you can use cream or half-and-half for a creamy texture, but the flavor will be different. For a non-dairy alternative, try cashew cream or another plant-based milk, but be aware that it will affect the flavor and thickness.
• Can I use brown or green lentils instead of red? How does this change the cooking time? Yes, you can, but the cooking time will need to be adjusted. Brown and green lentils take longer to cook than red lentils, so check frequently for desired tenderness.
• Is red lentil soup good for you? Absolutely! Red lentils are packed with protein, fiber, and essential nutrients. This soup is a healthy and delicious meal option.
• How long does lentil soup last in the fridge? Lentil soup typically lasts for 3-4 days in the refrigerator when stored in an airtight container.
• What goes well with lentil soup? Lentil soup pairs well with a variety of sides, such as naan bread, rice, a dollop of yogurt or coconut cream, and fresh cilantro.
• Alternatives for coconut milk? You can use cream or half-and-half for a richer flavor, but the flavor will be different. You can also try blending soaked cashews with water for a dairy-free creamy alternative, but be aware that it will affect the flavor and thickness.

Thai Coconut Red Lentil Soup Recipe

Conclusion

I hope you enjoy making and eating this Thai Coconut Red Lentil Soup as much as I do! It’s a simple, flavorful, and nourishing meal that’s perfect for busy weeknights. Don’t be afraid to get creative with the ingredients and adjust the recipe to suit your taste.

Now, I’d love to hear from you! Have you tried this recipe? What are your favorite quick and easy weeknight meals? Leave a comment below and let me know. And if you make this soup, be sure to share your results with me — I can’t wait to see what you create!