Name: Thai Red Curry Lentil Soup Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Cuisine: Thai
Ingredients: 1 bunch kale (curly or lacinato), stem removed; 4 tbsp extra virgin olive oil, divided; 1 large onion, chopped; 3 cloves garlic, grated on microplane; 2 inch piece ginger, peeled & grated on microplane; 1 small hot red chili pepper, minced (optional); 2 tbsp Thai red curry paste; 1 (14oz) can coconut milk, ¼ cup reserved; 1 cup red lentils; 1 bay leaf; 1 lemongrass stalk, trimmed, peeled and bruised; 2 cups vegetable broth, plus more as needed; Kosher salt, to taste; Lime wedges, for serving; Naan or other flatbread, warmed (gluten-free if needed)

Jump to Recipe

Introduction

This Thai Red Curry Lentil Soup is a comforting and flavorful dish that brings together creamy coconut milk, fragrant spices, and tender lentils. Crisp kale chips add a delightful texture contrast, making this soup both nutritious and delicious. Perfect for a cozy dinner, it pairs beautifully with warm naan or your favorite flatbread.

The image shows two white bowls filled with orange lentil soup, each topped with a swirl of white cream and dark green crispy kale leaves as garnish. Around the bowls are pieces of lightly browned naan bread and two lime wedges with bright green skin and juicy interior, all placed on a white marbled surface. Two shiny silver spoons lay side by side near one of the bowls. The overall composition is bright and fresh with a clean presentation. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 bunch kale (curly or lacinato), stem removed
4 tbsp extra virgin olive oil, divided
1 large onion, chopped
3 cloves garlic, grated on microplane
2 inch piece ginger, peeled and grated on microplane
1 small hot red chili pepper, minced (optional)
2 tbsp Thai red curry paste
1 14-oz can coconut milk, ¼ cup reserved
1 cup red lentils
1 bay leaf
1 lemongrass stalk, trimmed, peeled, and bruised
2 cups vegetable broth, plus more as needed
Kosher salt
Naan or other flatbread, warmed for serving (gluten-free if needed)
Lime wedges, for serving

Instructions

Step 1: Preheat the oven to 275°F. Divide the kale in half. Finely chop half into ½ inch thick strips and set aside for the soup. Tear the remaining kale into 1 inch thick strips, place on a baking sheet, coat with 1 tablespoon olive oil, season with salt, and bake for 20–30 minutes or until crispy. Let cool on the sheet over a wire rack.
Step 2: While the kale bakes, heat a large pot or Dutch oven over medium heat. Add the remaining 3 tablespoons olive oil and the chopped onion. Season with salt and cook gently until very soft and sweet, about 30 minutes, reducing heat as needed to prevent browning.
Step 3: Add the grated garlic, ginger, and minced chili pepper; cook for 1 minute. Stir in the Thai red curry paste, increase heat to medium, and cook for 5–10 minutes until the color deepens, stirring often.
Step 4: Add the coconut milk (reserve ¼ cup for garnish), lentils, bay leaf, lemongrass stalk, and enough vegetable broth to cover the ingredients (about 2 cups). Refrigerate the reserved coconut milk.
Step 5: Partially cover and bring the soup to a boil. Reduce to a simmer and cook for 15–25 minutes until the lentils are tender and creamy. Remove and discard the bay leaf and lemongrass.
Step 6: Stir in the reserved chopped kale and simmer for about 5 minutes. Add additional vegetable broth to reach your desired consistency.
Step 7: Ladle the soup into bowls, swirl in the reserved coconut milk, and top with the crispy kale chips. Serve warm with naan bread and lime wedges.

Tips & Variations

For a milder soup, omit the hot red chili pepper or reduce the amount of curry paste.
Use gluten-free flatbread instead of naan if you need a gluten-free meal.
You can substitute green or brown lentils, but cooking time may be longer and texture firmer.
To intensify flavor, sauté the curry paste until fragrant before adding liquids.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of vegetable broth or water if the soup has thickened. Avoid reheating kale chips; crisp fresh kale separately or omit on reheating.

How to Serve

A white bowl filled with thick orange soup that has visible bits of green herbs mixed in. On top, there is a swirl of white cream and a cluster of dark green crispy kale leaves placed in the center. To the left of the bowl, there is a piece of flatbread with a slightly browned surface resting on a white marbled surface. Two lime wedges, one closer to the bowl and one in the top right corner, add a pop of bright green. On the right side, two shiny silver spoons lie beside the bowl. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegan?

Yes, this recipe is naturally vegan as it uses vegetable broth, coconut milk, and plant-based ingredients.

How spicy is this soup?

The spice level depends on the amount of Thai red curry paste and chili pepper you add. You can adjust both to make it milder or hotter according to your taste.