I loved getting a red curry soup with chicken and rice when I could find it. IKEA used to serve a good one, so did that soup and salad place across the street from where I used to work. I wanted to created my version of this favourite using lentils instead of rice.
This Lentil Coconut Curry Soup is filling and comes together easily.
Ingredients
Lentils are rich in dietary fiber. They are an excellent source of molybdenum and folate. They are a very good source of copper, manganese and phosphorus, and are a good source of protein and iron.1
I used red lentils which do not need to be soaked and cook quickly compared to green or brown lentils. Typically, I buy this from the bulk section of the grocery, that way I just get what I need. See more zero waste kitchen tips here.
I used leftover cooked chicken breast which I then shredded. We get pastured chicken from a local farm shop. You can omit the chicken for a vegan version of this soup.
Coconut milk provides healthy fats and that creamy richness to this soup. I use the Cha’s Organic brand which has no guar gum added. Use the full fat version. If you can’t find Cha’s Organic coconut milk, aim to get full fat coconut milk with no guar gum.
For the red curry paste, I use the Thai Kitchen brand. You can get red curry paste from Amazon or maybe even your local market.
Making the Lentil Coconut Curry Soup
In a large pot, add the virgin coconut oil. Once heated, add the garlic, onion and ginger. Sauté until fragrant and onions are translucent.
Next, stir in the red curry paste. Add the coconut milk and broth or water and mix well. Try using bone broth made with my Instant Pot bone broth recipe. Or a veggie broth or filtered water for a vegan version.
Next, add the red lentils, mushrooms and carrots. Mix well then cover the pot. Let this simmer for 10 minutes.
Turn off heat. Add the red bell pepper, cilantro and lime juice. Mix in the shredded chicken, if using.
Add chili pepper flakes if you want to make this spicy hot. Top with optional green onion. Serve warm and enjoy!
Oh how I missed my favourite coconut curry soup! Now, I can enjoy this Lentil Coconut Curry Soup at home. This is a new favourite at our house. Hope you like it as much as I do.
Let me know how you like this Lentil Coconut Curry Soup recipe. Please leave a comment or rating below!
Try my other soup recipes too:
- Creamy Broccoli Soup {dairy-free}
- Cauliflower Leek Soup {dairy-free}
- Vegetable Corn Chowder {dairy-free}
- Brussel Sprouts Sweet Potato Noodle Soup
Lentil Coconut Curry Soup
Ingredients
- 2 tbsp virgin coconut oil
- 2 cloves garlic minced
- 1 onion minced
- 1 inch piece ginger minced
- 3 tbsp red curry paste
- 1 400mL can coconut milk
- 3 cups broth or water
- 1 cup red lentils rinsed
- 10-15 mushrooms sliced
- 1 carrot sliced into half moons
- 1 red bell pepper sliced into thin strips
- 1 handful cilantro minced
- juice of 1 lime
- 1 cup cooked chicken shredded (optional)
- chili pepper flakes to taste (optional)
- 1 bunch green onion chopped (optional)
Instructions
- In a large pot, set to medium heat, add coconut oil.
- When oil is hot, add garlic, onion and ginger. Sauté until fragrant and onions are translucent.
- Add red curry paste. Stir until well combined.
- Add coconut milk and broth or water. Mix well.
- Add red lentils, mushrooms and carrots. Stir and cover pot. Let simmer for 10 minutes.
- Add red bell pepper, cilantro, lime juice and shredded chicken, if using. Add chili pepper flakes, if desired. Top with green onion if you'd like too.
- Serve warm and enjoy!
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