This vegan Thai curried lentil coconut soup is a one-pot meal that takes about 30 minutes. Red lentils cook in coconut milk with Thai curry paste, ginger, and garlic for a creamy, warming soup that is packed with flavor and protein.

Sometimes I’m just simply in the mood for meatless dishes hence from time to time I end up making something like this quick vegan Thai curried lentil coconut soup inspired by my year of living in Thailand as a digital nomad.

Since coming back to Finland, I’ve been experimenting with the red Thai curry paste I got from the Asian market and come up with delicious treats like this quick dish.

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Vegan Thai curried lentil coconut soup Pinterest pin with a warm bowl of coconut lentil soup.

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About This Lentil Coconut Soup

One of my favorite things to do in the kitchen from time to time is find different ways I can use my dried ingredients as I bulk buy majority of them for a rainy day as they have a long shelf life and are versatile.

This quick vegan Thai curried lentil coconut soup is defo one of my rushed decision making success. I legit just pulled things out of my pantry and raided my fridge what fresh produce I have that are close to dying which will go well with this dish.

Sometimes things don’t need to be difficult, it can be as easy as this curried lentil coconut soup.

Tips and Variations

This soup is very forgiving and easy to customize. You can swap red lentils for green or brown lentils, though cooking time will increase. For extra richness, stir in a spoonful of peanut butter or cashew cream right before serving. If you prefer it less spicy, cut the curry paste in half or skip the chili flakes entirely.

Vegan Thai Curried Lentil Coconut Soup Recipe

Vegan Thai curried lentil coconut soup in a ceramic bowl with a creamy golden coconut curry broth.

Ingredients

Here are the ingredients you’ll need in order to make this curried lentil coconut soup:

Red lentils – great source of protein and amazing legume to have in your pantry all the time.
Shallot onion, garlic, and ginger – if you’re making vegan food, it is always good to use all aromatics you can find! They add extra layer of flavor in your dish.
Thai red curry paste – if you’re vegan, read the ingredient list as some brands have fish sauce in the paste. You can easily find this in Asian markets or ethnic shops.
Fresh tomatoes – this will give your dish some acidity and “chunk”.
Tomato paste – for that deep tomato-ey flavor.
Coconut milk – to lighten up the dish and adds contrast to the heavy lentils and strong curry paste.
Soy sauce – to add some umami.
Lime juice – to add some freshness to the dish.
Veggie of choice – I used spinach in this dish but feel free to use whatever you have in your fridge!
Water – about 3dl (1 1/3 cup).
Optional: chili – for extra heat!

Instructions

Quick Vegan Thai Curried Lentil Coconut Soup step by step guide — Quick Vegan Thai Curried Lentil Coconut Soup Step by Step Guide

Here’s the step by step guide on how to make this curried lentil coconut soup:

Chop up your aromatics (onion, garlic, ginger, and the optional chili)
In a pot over medium heat, add oil and caramelize your aromatics until fragrant and caramelized
Add in the Thai curry paste and sauteé until it released its aromatic flavors
Add in the tomato paste and chopped tomatoes and let everything sauteé until the tomatoes starts to release its juices, let this simmer on low-medium heat
Add in water, coconut milk, and lentils
Lower down the heat, add the soy sauce
Simmer everything for 15-20 minutes or until the lentils are soft and cooked making sure to stir the bottom from time to time so the lentils won’t stick and burn at the bottom of the pot

FREQUENTLY ASKED QUESTIONS

Can I use a different type of lentil for this soup?

Red lentils work best because they cook fast and break down into a smooth, creamy consistency. Green or brown lentils will hold their shape more, which changes the texture of the soup. If you use those, expect a longer cooking time and a chunkier result.

What curry paste should I use?

Thai red curry paste gives the best flavor for this recipe. Most store-bought brands work well. Just check the label if you want to keep it vegan, as some brands include shrimp paste.

Can I freeze this lentil coconut soup?

Yes, it freezes well for up to 3 months. Let it cool completely before storing in airtight containers. The texture may thicken after freezing, so add a splash of water or coconut milk when reheating.

How do I make this soup spicier?

Add more curry paste, throw in some red pepper flakes, or stir in a spoonful of chili garlic sauce. You can also add fresh sliced Thai chilies on top when serving.

Key Takeaways

Red lentils are ideal for this soup because they break down quickly and create a naturally creamy texture without any blending.
Thai curry paste and coconut milk do the heavy lifting for flavor, so you only need a handful of other ingredients.
This is a one-pot recipe that comes together in about 30 minutes from start to finish.
It is naturally vegan, high in protein, and very filling, making it great for meal prepping.
Top with fresh cilantro, a squeeze of lime, and a drizzle of coconut cream for the best presentation and taste.

Final Thoughts

This vegan Thai curried lentil coconut soup is the kind of recipe you come back to again and again. It is warm, filling, packed with protein, and comes together in one pot with barely any effort. Whether you are fully plant-based or just looking for a solid meatless meal, this one delivers every time.