Thai Red Lentil Soup

Thai Red Lentil Soup

While in Chiang Rai, Thailand over winter break, my family and I visited various local food markets. I was surprised to see so many vendors selling red and yellow lentils, but after doing some research I learned that they are staples in Thai kitchens. Once we were back home in NYC, I made a simple one-pot red lentil soup with coconut milk and bold Thai flavors, particularly my favorite Thai Curry paste!

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Servings: 6


  • 1 tablespoon coconut oil
  • 1 small yellow onion (chopped)
  • 2-3 tablespoons red curry paste
  • 2 cloves garlic (minced)
  • 1 inch fresh ginger (grated)
  • 5 cups vegetable broth
  • 1 1/2 cups red lentils (soaked, rinsed)
  • 2 cups sweet potatoes (chopped)
  • 3 cups kale (de-stemmed, sliced into thin ribbons)
  • 1/2 cup full-fat coconut milk
  • 1 lime (juice)
  • Salt (to taste)
  • Fresh cilantro (for garnish)
  • Lime wedges (for garnish)


  1. In pan over medium heat, melt coconut oil.

  2. Add onions and sauté until translucent and starting to brown (about 4-5 minutes). 

  3. Stir in red curry paste, garlic, and ginger, and cook for another minute.

  4. Add broth, lentils, and sweet potatoes, bring to boil, then simmer partially covered until lentils are tender (about 20 minutes).

  5. Add coconut milk and bring soup to boil. 

  6. Turn off heat, add kale, then cover and let sit for 5 minutes.  

  7. Add lime juice and garnish with fresh cilantro and lime wedges.