Save There's something about the smell of curry paste hitting hot oil that stops you in your tracks. One rainy Tuesday, I was flipping through my spice cabinet looking for comfort, and I found myself reaching for a jar of red curry paste I'd bought months earlier. I decided to throw together whatever vegetables were in my fridge with some lentils and coconut milk, and somehow it became this stunning, fragrant soup that made the whole apartment smell like a Thai restaurant. My partner walked in from work, took one breath, and immediately asked what I was making. That's when I knew I'd stumbled onto something special.
I made this for three friends who were going through a rough patch, and watching them eat in silence for the first minute—just really tasting it—felt like the best compliment I could get. One of them asked for the recipe, and now I find out she makes it at least once a month. There's real power in a soup that reaches people like that.
Ingredients
- 1 cup dried red lentils, rinsed: These cook faster than green lentils and break down into a silky texture that thickens the broth naturally without any cream or flour.
- 1 medium onion, diced: The foundation of everything—don't skip sautéing it first because that sweetness is what balances the curry heat.
- 2 cloves garlic, minced: Mince it finely so it distributes evenly throughout the pot and doesn't give you harsh bites.
- 1-inch piece fresh ginger, grated: Fresh ginger makes all the difference; ground ginger tastes stale in comparison, and the fresh one adds brightness.
- 1 medium carrot, diced: Carrots add natural sweetness and body to the broth as they soften.
- 1 red bell pepper, diced: The red ones are sweeter than yellow or green, which complements the curry beautifully.
- 2 cups baby spinach: Add it at the very end so it wilts gently and keeps its vibrant color and some texture.
- 1 small zucchini, diced (optional): This is forgiving—if you don't have it, the soup is perfect without it, but it adds a subtle earthiness when you do.
- 1 tablespoon vegetable oil: Use something with a neutral flavor; olive oil will overpower the curry.
- 3 tablespoons red curry paste: Start with 3 and taste as you go—some brands are much spicier than others, and you can always add more but you can't take it back.
- 1 can (400 ml) coconut milk (full-fat): Full-fat coconut milk is non-negotiable here; light versions make the soup taste thin and watery.
- 4 cups vegetable broth: If you have homemade broth, this is where it shines, but a good quality store-bought one works fine.
- 1 tablespoon soy sauce or tamari: This adds umami depth that pulls all the flavors together.
- Juice of 1 lime: Fresh lime juice at the end is what makes people stop and ask what that bright note is.
- 1 teaspoon ground turmeric: This deepens the color and adds subtle earthiness alongside the curry paste.
- 1/2 teaspoon salt: Start conservative and adjust at the end—different broths have different salt levels.
- Fresh cilantro, chopped (for garnish): Don't skip this; the fresh herb lift is essential.
- Lime wedges (for serving): Let people squeeze their own lime—it adds a personal touch.
Instructions
- Get your mise en place ready:
- Chop everything before you start cooking, because once the aromatics hit the oil, things move fast. Having everything prepped means you can focus on what's happening in the pot.
- Start with the holy trinity:
- Heat oil over medium heat and sauté the onion for about 3 minutes until it softens and turns translucent at the edges. Then add the garlic and ginger and cook for exactly one more minute—this is when your kitchen will smell absolutely incredible.
- Toast the curry and spices:
- Stir in the curry paste and turmeric and let them cook for 1 to 2 minutes, stirring constantly. You're not trying to brown anything; you're waking up the spices so they blend smoothly into the soup instead of tasting raw.
- Add the sturdy vegetables:
- Throw in the carrot, bell pepper, and zucchini, and sauté for 2 to 3 minutes until they're starting to soften slightly. This gives them a head start so they finish cooking at the same time as the lentils.
- Build the broth:
- Pour in the lentils, coconut milk, vegetable broth, and soy sauce all at once. Stir everything together and bring it to a gentle boil, then turn the heat down to a simmer. Let it cook uncovered for 20 to 25 minutes until the lentils have almost completely softened and the broth has taken on that beautiful orange-red color.
- Finish with the greens:
- Add the spinach and stir gently for about 2 minutes until it's completely wilted. The residual heat is all you need—no need to blast it on high.
- Brighten and season:
- Squeeze in the lime juice and taste the soup. Add more salt if needed, or more curry paste if you want it spicier. This last step is where you make it your own.
- Serve with intention:
- Ladle the soup into bowls, scatter cilantro on top, and set out lime wedges so people can adjust the brightness themselves.
Save This soup has a way of appearing when people need it most. I've learned that recipes like this one—simple enough to make on a whim but elegant enough to impress—are the ones that actually get made again and again.
Variations That Work
I've made this soup with kale instead of spinach, and it stays sturdy instead of melting into the broth, which some people prefer. Roasted chickpeas can stand in for some of the lentils if you want a different texture, or you can add diced sweet potato for deeper comfort. There's also no reason you couldn't swap the red curry paste for green curry paste if you prefer a fresher, more herbaceous flavor—just know that green is usually spicier, so be more cautious when you're tasting it.
What to Serve It With
Steamed jasmine rice is the obvious choice and absorbs the broth beautifully, but warm naan torn into pieces for dunking is equally satisfying. Some people like a drizzle of coconut milk on top as a finishing touch, and others prefer extra cilantro and a squeeze of lime. I've also served this with crusty bread for those moments when you just want something to hold while you eat.
Storage and Reheating
This soup keeps for up to four days in the refrigerator, and it actually tastes better the next day once all the flavors have had time to marry together. If the broth seems too thick when you reheat it, add a splash of water or broth to get back to the consistency you like. The soup also freezes well for up to three months, though the spinach will lose its color—but the flavor stays intact.
- Make a double batch and freeze half for a day when cooking feels impossible.
- Reheat gently over medium heat, stirring occasionally so nothing sticks to the bottom.
- Add fresh cilantro and lime only after reheating so they taste bright and alive.
Save What started as a rainy day experiment has become the soup I reach for whenever I want to feel like I've done something good for myself and the people around me. Make it, make it again, and watch it become part of your own kitchen stories.
Recipe Q&A
- → What lentils work best in this dish?
Dried red lentils are ideal as they cook quickly and become tender, blending smoothly with the curry flavors.
- → Can I adjust the spiciness level?
Yes, increase or reduce the amount of red curry paste or add fresh chili to tailor the heat to your preference.
- → What can I substitute for spinach?
Kale or Swiss chard can be used as alternatives; just add them towards the end to wilt slightly.
- → Is it important to rinse the lentils?
Rinsing helps remove dust and debris, ensuring a clean and fresh-tasting dish.
- → How can I make the dish creamier?
Use full-fat coconut milk and simmer gently to enhance the creamy texture and rich flavor.