Make this rich, flavorful Red Curry Soup with whatever veggies you want! It’s a filling, one-bowl meal that only takes about 45 minutes to make.
This Red Curry Soup recipe is from Richa Hingle’s latest cookbook: Vegan Richa’s Everyday Kitchen. Richa’s recipes are always top notch.
She writes clear instructions, and her photos are always beautiful. This book is a gorgeous collection of flavorful recipes, and I can already see it becoming a staple in my own kitchen.
More Curry Goodness: All-Purpose Coconut Curry Sauce, Magical Curried Hummus
I chose the Red Curry Soup with Red Lentils, because I. LOVE. CURRY. I’m also the only person in my house who does, so I don’t get to eat curries as often as I’d like.
This soup was exactly what I needed in my life! It’s rich and flavorful, and it reheats well. I made a batch on a Tuesday and got to eat curry for lunch for three days in a row! Heaven.
This soup is incredibly simple to make. Just simmer your lentils, saute a few ingredients, then add a few more, and simmer again until you reach curry perfection.
Serve topped with Thai basil and a squeeze of lime, and you’ve got restaurant-worthy curry right in your own kitchen.
Check out a few more recipes from Vegan Richa’s Everyday Kitchen:
- Black Pepper Cheesy Mac with Broccoli at Spabettie
- Bombay Potatoes and Peas at Vegan in the Freezer
- Buffalo Chickpea Tacos at Dianne’s Vegan Kitchen
- Richa’s Brownies at Vegetarian Gastronomy
- Easiest Black Bean Burgers at Veggies Save the Day
Red Curry Soup with Lentils
Ingredients
- 1/2 cup red lentils – , picked over, rinsed, and drained
- 3 1/4 cups water – divided
- 1 teaspoon organic safflower or other neutral oil
- 3/4 cup coarsely chopped onion
- 4 cloves garlic – finely chopped
- 1 1/2-inch knob fresh ginger – , peeled and minced or grated
- 3 tablespoons red curry paste
- 2 1/2 to 3 1/2 cups thinly sliced bell pepper – (any color), carrots, or zucchini (or small cauliflower or broccoli florets)
- 1 (13.5-ounce can full-fat coconut milk
- 1 teaspoon salt
- 1 1/2 tablespoons raw sugar or other sweetener
- 1/4 teaspoon cayenne
- zest of 1 lime
- 1 teaspoon fresh lime or lemon juice
- 1/2 cup loosely packed fresh Thai basil or sweet basil
- 1/4 cup coarsely chopped fresh cilantro – , divided (optional)
- fresh lemon wedges, for garnish
Instructions
- Combine the lentils with 2 1/2 cups (600ml) of the water in a small saucepan over medium heat. Cook the lentils for 13 to 15 minutes, or until they are al dente, stirring once halfway through the cooking time. Drain the lentils and set aside.
- Meanwhile, heat the oil in a large saucepan over medium heat. Add the onion, garlic, and a pinch salt and cook until the onion is translucent, about 4 minutes. Add the ginger and red curry paste and stir to combine. Cook the mixture for 1 to 2 minutes, until the paste is fragrant. Add the bell pepper and a splash of water and cook for 5 minutes.
- Add the milk, remaining 3/4 cup (180ml) water, salt, sugar, cayenne, lime zest, and lime juice and stir to combine. Add the cooked lentils and bring the mixture to a rolling boil, 6 to 7 minutes. Taste and adjust the seasonings. Reduce the heat to low. Add the Thai basil and 2 tablespoons (6g) of the cilantro (if using) and stir to combine. Cover the saucepan and simmer for a few minutes, until the vegetables are cooked through and the flavors meld. Garnish with the remaining cilantro and lemon wedges and serve.
- Variations: Add some smooth peanut butter and curry powder for a Massaman-style soup. Add 10 ounces (284g) cubed firm or extra-firm tofu instead of cooked lentils.
Steph
October 23, 2017 at 5:52 pmI always liked butter toast!! So many dairy free butter substitutes now it’s not much of a change!
Ronnetta WIlliams
October 22, 2017 at 10:33 pmMy fav pre vegan comfort food was probably mac and cheese. I haven’t found a good vegan version or recipe yet.
PattK
October 21, 2017 at 1:57 pmMy favorite pre-vegan comfort food was potato soup. It still is; I just altered the ingredients. Thanks for hosting the giveaway for Richa Hingle’s latest book!
Terri Cole
October 21, 2017 at 10:57 amMy pregan favorite comfort foods were my grandma’s recipes, German potato salad at the top of the list. Fortunately it was easy to veganise!
Richa @ VeganRicha
October 20, 2017 at 5:57 pmThank you for the wonderful review Becky and for the fun video!! Makes it even more simple to cook through!
Becky Striepe
October 20, 2017 at 6:02 pmYou are so welcome, Richa! I’m loving the book.
Preston
October 20, 2017 at 2:19 pmMy favorite was and still is chili!
sowmya
October 20, 2017 at 12:10 pmi’ve been a vegetarian by birth and my favorite comfort food has been a rasam- a tangy vegan stew to go with hot rice.
Karen D
October 20, 2017 at 12:02 pmMacaroni and cheese was my favorite
Carol Warnock
October 19, 2017 at 6:19 pmThis looks so good! Thanks for sharing!
Amy Katz from Veggies Save The Day
October 19, 2017 at 1:45 pmThis soup is fabulous! I love how your video shows how easy it is to make!
Becky Striepe
October 19, 2017 at 2:20 pmThank you, Amy!
Dianne
October 19, 2017 at 9:27 amI love curries, too! I’ve made a few things from this cookbook, but I haven’t tried this one yet. It’s on my list of things to make!
Siouxsie
October 19, 2017 at 2:41 amThis soup sounds amazing! My favorite comfort food before going vegan was pizza fortunately it’s been easy to veganize it 🙂
Jacky
October 18, 2017 at 1:40 pmMy favorite pre-vegan comfort food was any soup or stew made in the crockpot. It was so homey and nourishing! I still make them now, just without the chicken broth/chicken/cheese, etc. Thanks for the chance! ?
Jenn
October 18, 2017 at 10:44 amI am in love with Richa’s new book!! (And her original book too!) I can’t wait to cook my way through everything. This soup looks amazing – so much flavor!