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Thai Red Curry Lentil Soup Recipe

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★★★★★

4.6 from 90 reviews

This vibrant Thai Red Curry Lentil Soup combines creamy red lentils with fragrant coconut milk, bold Thai red curry paste, and nutritious kale for a comforting and flavorful meal. The soup is enriched with fresh aromatics like garlic, ginger, and lemongrass, and finished with crispy kale chips and a swirl of coconut milk. Served with warm naan and lime wedges, this dish is perfect for a satisfying and aromatic dinner inspired by Thai cuisine.

Ingredients

Scale

Soup and Garnishes

  • 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

For Serving

  • Naan or other flatbread, warmed (gluten-free if needed)

Instructions

  1. Prepare kale: Preheat oven to 275°F (135°C). Divide the kale into two portions. Finely chop half of the kale into ½-inch thick strips and set aside for the soup. Tear the remaining kale into 1-inch thick strips, spread them on a baking sheet, coat with 1 tablespoon of olive oil, season with salt, and bake for 20-30 minutes until crispy. Let cool on the sheet over a wire rack to retain crispness.
  2. Sauté aromatics: While the kale bakes, heat a Dutch oven or large pot over medium heat. Add the remaining 3 tablespoons of olive oil, then add the chopped onion and season with salt. Cook slowly for about 30 minutes until the onion is very soft and sweet, reducing heat as needed to prevent browning. Add the grated garlic, ginger, and minced chili pepper (if using), cooking for 1 minute until fragrant. Stir in the Thai red curry paste, increase heat to medium, and cook for 5-10 minutes, stirring frequently, until the paste’s color deepens slightly and aromas develop.
  3. Simmer soup: Pour in the coconut milk, reserving ¼ cup and placing it in the refrigerator for garnish. Add the red lentils, bay leaf, bruised lemongrass stalk, and enough vegetable broth (approximately 2 cups) to cover the ingredients. Partially cover the pot and bring the soup to a boil, then reduce heat to a simmer. Cook uncovered for 15-25 minutes until the lentils are tender and creamy. Remove and discard the bay leaf and lemongrass stalk. Stir in the reserved finely chopped kale and simmer for an additional 5 minutes. Add extra vegetable broth as needed to reach your desired soup consistency.
  4. Serve: Ladle the soup into serving bowls. Swirl a little of the reserved coconut milk on top and garnish with crispy kale chips. Serve immediately alongside warmed naan bread and lime wedges for squeezing. Enjoy the rich and aromatic flavors of this comforting Thai-inspired soup.

Notes

  • To reheat store-bought naan for optimal crispness, warm a pan over medium-high heat, add a small amount of oil or butter, then cook the naan for 1-2 minutes on each side until crispy.
  • If you prefer less heat, omit the chili pepper or reduce the amount.
  • For a gluten-free option, serve the soup with gluten-free flatbread or rice crackers instead of naan.
  • Adjust the vegetable broth quantity to make the soup thicker or thinner as per your preference.

Keywords: Thai red curry, lentil soup, vegan soup, coconut milk soup, kale chips, comforting soup, Thai cuisine, plant-based

Find it online: https://hannahdelgado.com/thai-red-curry-lentil-soup-recipe/