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Overhead shot of a bowl of Thai Red Curry Lentil Soup topped with coconut milk and kale chips on a marble surface surrounded by lime wedges, naan bread and spoons.

Thai Red Curry Lentil Soup


  • Author: Sabrina Russo
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

This Thai Red Curry Lentil Soup topped with crispy kale chips is warming, comforting and nutrient dense. Plus, it’s vegan and gluten free. 


Scale

Ingredients

  • 1 bunch kale (curly or lacinato), stem removed
  • 4 tbsp extra virgin olive oil, divided
  • 1 large onion, chopped
  • 3 cloves of 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
  • 114oz 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* (GF if needed)
  • Lime wedges, for serving

Instructions

  1. Prepare kale: Preheat oven to 275°F. Divide kale in half. Finely chop half of kale into ½ inch thick strips and reserve for soup. Tear remaining kale into 1 inch thick strips and place on a baking sheet. Coat with one tablespoon of oil and season with salt. Bake for 20-30 minutes or until crispy. Cool on sheet tray over a wire rack.
  2. Saute aromatics: While kale bakes, heat a dutch oven or large pot over medium. Add remaining 3 tablespoons of oil, followed by onion. Season with salt. Cook slowly until very soft and sweet, about 30 minutes.* Reduce heat to low when needed to prevent browning. Add garlic, ginger and chili and cook 1 minute. Add curry paste, increase heat to medium and cook 5-10 minutes, stirring often, until color is slightly deepened.
  3. Simmer soup: Add coconut milk (reserving ¼ cup), lentils, bay leaf, lemongrass and enough vegetable broth to cover (about 2 cups). Place reserved coconut milk in fridge. Partially cover soup and bring to a boil. Reduce to a simmer and cook 15-25 minutes or until lentils are tender and creamy. Remove and discard bay leaf and lemongrass. Add reserved kale and simmer about 5 minutes. Add additional vegetable broth, as needed, for desired consistency.
  4. Serve: Transfer soup to serving bowls. Top with a swirl of reserved coconut milk and kale chips. Serve with warmed naan and lime wedges. Enjoy.

Notes

My favorite way to reheat store-bought naan bread is to warm a pan over medium high to high heat. Then add a small amount of fat (oil or butter), followed by the naan. Cook 1-2 minutes or until crispy. Flip and crisp on opposite side.

You can cook the onion as little as 5 or 6 minutes, or until it’s translucent, but cooking the onion slowly adds a ton of flavor and additional sweetness to the soup.

Store soup in the fridge for up to a week, or in the freezer for up to 3 months. 

Store kale chips after they have cooled in an airtight container at room temperature for up to a week.

  • Category: Soup
  • Method: Simmer
  • Cuisine: Thai

Nutrition

  • Serving Size: 1/4 of soup
  • Calories: 580
  • Sugar: 8g
  • Sodium: 475mg
  • Fat: 40g
  • Saturated Fat: 24g
  • Unsaturated Fat: 16g
  • Trans Fat: 0g
  • Carbohydrates: 46g
  • Fiber: 9g
  • Protein: 16g

Keywords: thai lentil soup, curry lentil soup, coconut lentil soup, lentil soup