Description

This Creamy Thai Red Curry Lentil Soup is a vibrant, comforting dish combining the rich flavors of Thai red curry paste with wholesome red lentils and fresh vegetables. Smooth and creamy thanks to coconut milk, this soup offers a perfect balance of spice, sweetness, and tanginess from lime and agave, delivering a hearty yet healthy meal ideal for cozy dinners or sharing with family.

Ingredients

Scale

Vegetables & Aromatics

1 bell pepper, chopped (about 185g)
6 ounces carrots, chopped (1-2 large carrots/about 170g)
2.5 ounces celery, chopped (1 celery rib/about 70g)
2 cloves garlic, quartered
1 sweet onion, chopped (8 ounces/225g)
2 tablespoons (30g) ginger paste
2 red chilis, chopped (optional)
1 head cauliflower, chopped (about 500g)

Dry & Canned Ingredients

3 tablespoons (45g) Thai red curry paste
1 cup (180g) red lentils
6 cups (1440ml) water
1 can (13.6 ounces/400ml) unsweetened coconut milk
1 lime, juiced
2 to 3 tablespoons (30 to 45 ml) agave syrup, adjust to preference
Salt, to taste

Oils & Fats

1 ½ tablespoons (22ml) olive oil

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Instructions

Sauté Aromatics: In a large pot, heat the olive oil over medium-low heat. Add the chopped bell pepper, carrots, garlic, onion, celery, ginger paste, and Thai red curry paste. Sauté these ingredients for about 5 to 7 minutes until the onions are fragrant and translucent, ensuring the flavors meld beautifully.
Add Vegetables, Lentils, and Water: Stir in the chopped cauliflower, optional red chilis, red lentils, and water. Increase the heat to medium and bring the mixture to a simmer. Once simmering, raise the heat to high and boil for 20 to 30 minutes until the lentils are soft and the cauliflower is fork tender.
Blend the Soup: Use an immersion blender directly in the pot to carefully blend the soup until smooth and creamy, fully integrating all the cooked vegetables and lentils into a silky base.
Finish and Season: Stir in the coconut milk, lime juice, salt, and agave syrup. Taste the soup and adjust the seasoning or sweetness as needed to balance the flavors perfectly.
Serve: Enjoy the soup on its own or paired with rice, tofu, or bread. For an attractive presentation and extra creaminess, drizzle some coconut milk over the top before serving.

Notes

Check the label on Thai red curry paste for fish sauce if you want to keep the recipe vegetarian or vegan. Thai Kitchen brand is recommended for its flavor and reliability.
You can adjust the spiciness by adding or omitting the red chilis or choosing a milder curry paste.
The soup can be stored in the fridge for up to 4 days or frozen for longer storage.
For a thicker soup, reduce the water slightly; for a thinner soup, add more water or coconut milk after blending.

Nutrition

Serving Size: 1 cup (about 250ml)
Calories: 220
Sugar: 5g
Sodium: 300mg
Fat: 8g
Saturated Fat: 6g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg