Best 2 Thai Green Curry Lentil Soup Recipes

Indulge in a culinary journey to Thailand with our authentic Thai Green Curry Lentil Soup recipe. This hearty and flavorful soup combines the vibrant flavors of Thai green curry paste, coconut milk, and an array of vegetables.

Loaded with lentils, this vegan and gluten-free soup is a symphony of textures and tastes. The lentils provide a protein-packed base, while the vegetables add a symphony of colors and nutrients. The green curry paste infuses the soup with a harmonious blend of spicy, sweet, and aromatic notes, while the coconut milk lends a creamy richness that balances the heat.

This recipe offers a detailed guide, taking you through each step of the cooking process, ensuring a delectable outcome. We've also included a collection of additional Thai-inspired recipes to tantalize your taste buds. Explore our Pad See Ew, a stir-fried noodle dish bursting with flavors, or our aromatic Thai Red Curry with Tofu, a classic Thai dish that showcases the vibrant flavors of Thailand.

Whether you're a seasoned cook or a novice in the kitchen, our recipes are designed to make your culinary journey enjoyable and successful. So, gather your ingredients, prepare your taste buds, and embark on a flavorful adventure to the heart of Thailand.

Check out the recipes below so you can choose the best recipe for yourself!

THAI GREEN CURRY SOUP

Thai Green Curry Soup image

This amazing Thai green curry soup recipe is ultra-easy to whip up on a weeknight, and completely customizable with your favorite vegetables, proteins and toppings. See tips above for all of the various ingredients you can use!

Provided by Ali

Time 30m

Number Of Ingredients 11

Ingredients

8 ounces rice noodles
1 tablespoon olive oil
1 small white onion, peeled and thinly sliced
4 cloves garlic, minced
8 cups vegetable stock
1 (15-ounce) can coconut milk
3-6 tablespoons green curry paste, added to taste
1-inch piece of fresh ginger, sliced into thick rounds
2 cups cooked chopped protein (such as shrimp, chicken, steak, pork or tofu)
2-3 cups chopped vegetables (see ideas below)
toppings: chopped fresh cilantro, chopped green or red onion, toasted sesame seeds

Steps:

In a large stockpot, cook the noodles (or rice or grains) according to the package instructions. Drain in a colander, then rinse with cold water, and drizzle with a splash of oil (or I like to use toasted sesame oil), and toss until the noodles are evenly coated. This will help prevent them from sticking. Set aside.
Meanwhile, get your broth going. Heat oil in a separate large stockpot over medium-high heat. Add onion and sauté for 5 minutes, stirring occasionally. Add garlic and sauté for 1 more minute, stirring occasionally. Then add in the veggie stock, coconut milk, curry paste and ginger, and stir to combine. Continue cooking until the broth reaches a simmer. Then reduce heat to medium-low, cover and simmer until ready to use. Taste and season with salt and pepper, as needed. Meanwhile...
As I mentioned above, you can either cook your protein actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your protein) and then add it in at the end.
You also have the choice of cooking your veggies actually in the broth, or separately (in the oven, on the stove, or in the Instant Pot, depending on your veggies). Or, of course, feel free to sauté any veggies that you'd like along with the onions when making your broth.
Once the elements above are all ready to go, you can either combine and stir them all together in your big stockpot. Or, you can layer them together in your individual serving bowls. Then sprinkle each serving bowl with your desired toppings, serve warm and enjoy!

THAI GREEN CURRY LENTIL SOUP

Thai Green Curry Lentil Soup image

This simple, hearty, and vegan soup comes together in about 30 minutes. Perfect for a weeknight winter dinner!

Provided by Kare for Kitchen Treaty

Time 40m

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 medium onion (diced (about 2 cups))
2 medium cloves garlic (minced (about 2 teaspoons))
4 cups vegetable broth
1 cup French green lentils (rinsed and sorted (any debris or bad lentils discarded))
1/4 cup Thai green curry paste*
1 tablespoon fresh minced ginger
1/2 teaspoon ground coriander
1/2 teaspoon salt
1 14-ounce can lite coconut milk
1/4 cup cilantro (chopped)

Steps:

Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook until translucent and beginning to brown, 7 - 8 minutes. Add the garlic and cook, stirring, for another minute.
Add the vegetable broth, lentils, curry paste, ginger, coriander, and salt. Increase heat to medium-high and cook, stirring, until the soup comes to a boil. Reduce heat to medium-low and cover. Simmer for 25 - 30 minutes, until lentils are tender.
Add coconut milk and return to a simmer, stirring frequently. Stir in cilantro. Serve.

Tips:

For a richer flavor, use coconut milk instead of vegetable broth.
Add a tablespoon of fish sauce to enhance the umami flavor.
If you like your soup spicy, add a teaspoon or two of red curry paste.
To make the soup creamier, blend a cup of the soup with an immersion blender.
Garnish the soup with fresh cilantro, basil, and lime wedges.

Conclusion:

This Thai Green Curry Lentil Soup is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. It is packed with flavor and nutrients, and can be easily customized to your liking. Enjoy!