Coconut lentil soup with lime, ginger, and spinach
Thai Red Curry Lentil Soup
Prep Time
10 min
Cook Time
30 min
Total Time
40 min
Servings
6
6 servings
Difficulty
Easy
Cost
Budget
$
Thai Red Curry Lentil Soup
Coconut lentil soup with lime, ginger, and spinach
A creamy lentil soup with red curry paste, coconut milk, ginger, and spinach for a pantry-friendly meal that still tastes lively.
10m
Prep Time
30m
Cook Time
40m
Total Time
6
Servings
Easy
Difficulty
Budget $
Cost
Sarah Chen
(Updated )
Red lentils are one of the easiest ways to make a soup feel comforting fast. Pair them with Thai curry paste and coconut milk and you get something that tastes brighter and more layered than standard lentil soup.
Ingredients
- 1 tbsp neutral oil
- 1 onion, diced
- 1 tbsp grated ginger
- 3 tbsp red curry paste
- 1 cup red lentils
- 1 can coconut milk
- 4 cups vegetable stock
- 2 cups baby spinach
- Lime wedges for serving
Instructions
- 1
Cook the onion and ginger in the oil until softened, then stir in the curry paste.
- 2
Add the lentils, coconut milk, and stock and bring to a simmer.
- 3
Cook for about 20 minutes until the lentils are very soft.
- 4
Stir in the spinach until wilted.
- 5
Finish with lime juice and serve hot.
Serving Suggestions
Ways to Serve This Dish
Serve over steamed jasmine or sticky rice
Pair with a side of pickled vegetables or kimchi
Add a drizzle of sesame oil and toasted sesame seeds for extra flavor
Substitutions
Baby spinachKale
Kale works well but needs a few more minutes to soften
Vegetable stockChicken stock
Chicken stock makes it less strictly vegan but still excellent
FlavorPantry
Test Kitchen Pick
Curry Paste
Helpful Pantry Staple
Why the curry paste matters
This is where the aromatic base starts. A well-made curry paste gives you more complexity up front and saves a lot of rebuilding later.
The flavor base starts here, not with the garnish.
- Delivers the backbone of the sauce
- Useful across soups, curries, and noodle dishes
A better curry paste is usually more noticeable than buying another pan.
Shop curry paste for this recipeTips & Storage
Pro Tips
Add more stock if you want a looser soup after the lentils finish swelling.
A spoonful of chili crisp on top is excellent if you like more heat.
Storage
Refrigerate for up to 5 days.
Reheating
Reheat gently on the stovetop, thinning with water or stock as needed.
Nutrition Facts
Per serving (1 bowl) · 6 servings
Calories270
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein9g
Carbohydrates22g
Fat16g
Fiber6g
Sugar3g
Sodium520mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use green lentils?
- Red lentils work best here because they soften quickly and make the broth creamy.
- Is it very spicy?
- It depends on your curry paste, so start with less if you are unsure.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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