Thai Coconut & Lentil Soup

Enjoy this fragrant blend of Thai spices, lemongrass, smooth coconut and hearty lentils. This delicious soup can be enjoyed as a main meal or popped in a thermos for the office lunch.

Photograph by Rebel Recipes

Gluten free
Wheat free

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Preparation time

10 min

Cook time

35 min

Total time





  • mains
  • soups-starters
  • lunches




  • 1 onion, finely diced
  • 1 red pepper, deseeded and chopped into bite-sized pieces
  • 3 cloves garlic, finely crushed
  • 1 tbsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp chilli powder
  • 2 tbsp vegan Thai red curry paste
  • 300g/1½ cups red lentils
  • 1 x 400ml/14 fl oz tin coconut milk
  • 800ml/3⅓ cups vegan stock
  • 3 tbsp soy sauce (use tamari if gluten-free)
  • 1 stick of lemongrass, bashed with a rolling pin
  • 3 kaffir lime leaves
  • 2 tsp soft brown sugar
  • Juice of 1 lime

Optional toppings: chilli flakes, crispy onions, croutons, fresh chilli, fresh coriander, sesame seeds, sliced spring onion, Thai basil, toasted seeds, vegan cream or crème fraîche, vegan lardons


  1. In a large saucepan, fry the onion and red pepper until the onion is soft.
  2. Add the garlic and coriander seeds and fry for a further 2 minutes.
  3. Stir through the turmeric and chilli powder and heat for 1 minute.
  4. Add the Thai red curry paste and lentils and stir thoroughly.
  5. Add the coconut milk, stock, soy sauce, lemongrass, kaffir lime leaves and sugar. Bring to the boil and then simmer for 20 minutes. You might need to add a bit more stock if it gets too thick.
  6. Remove the stick of lemon grass and kaffir lime leaves before transferring the soup to a blender and then blending until smooth.
  7. Return to the pan, add the lime juice and continue to simmer for 2 minutes. Taste the soup and add more sugar, lime juice and/or soy sauce if needed.
  8. Add any of the optional toppings and serve with crusty bread.

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