This Thai Curry Sweet Potato Lentil Soup is a delightful fusion of flavors that brings warmth and comfort to your table. Combining the creaminess of coconut milk with the earthy sweetness of sweet potatoes and the aromatic spices of Thai red curry paste, this soup is both hearty and satisfying. Perfect for a cozy dinner or a nourishing lunch, it’s a dish that will surely impress your taste buds.
Some ingredients in this recipe might not be staples in every kitchen. Thai red curry paste is a key component that adds depth and spice to the soup, and it can be found in the international aisle of most supermarkets. Coconut milk is another essential ingredient that provides a rich, creamy texture. Fresh cilantro and lime juice add a burst of freshness at the end, so make sure to pick these up if you don't already have them.

Ingredients For Thai Curry Sweet Potato Lentil Soup
Olive oil: Used as the base for sautéing the aromatics, adding a subtle richness to the soup.
Onion: Adds a foundational sweetness and depth of flavor when sautéed.
Garlic: Provides a pungent, aromatic quality that enhances the overall flavor.
Ginger: Adds a warm, spicy undertone that complements the curry paste.
Thai red curry paste: The star ingredient that brings a complex, spicy, and aromatic flavor to the soup.
Sweet potatoes: Contribute a natural sweetness and hearty texture.
Red lentils: Provide protein and a creamy consistency when cooked.
Vegetable broth: Acts as the liquid base, infusing the soup with savory notes.
Coconut milk: Adds creaminess and a subtle sweetness, balancing the spices.
Salt and pepper: Essential for seasoning and enhancing all the flavors.
Lime: Adds a zesty brightness that lifts the overall flavor profile.
Cilantro: Fresh herb that adds a burst of freshness and a hint of citrus.
Technique Tip for This Recipe
When sautéing the onion, make sure to cook it until it is fully translucent to develop a deep, sweet flavor base for the soup. This process usually takes around 5 minutes, but be patient and avoid rushing it. Additionally, when adding the garlic and ginger, keep the heat at medium to prevent them from burning, which can impart a bitter taste to the dish. Stirring in the thai red curry paste and cooking it for a minute helps to release its aromatic oils, enhancing the overall flavor of the soup.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with coconut oil: Coconut oil adds a subtle coconut flavor that complements the Thai curry profile.
onion - Substitute with shallots: Shallots have a milder and sweeter taste that works well in soups.
garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the flavor.
ginger - Substitute with ground ginger: Use ¼ teaspoon of ground ginger for each tablespoon of fresh ginger for a similar taste.
thai red curry paste - Substitute with yellow curry paste: Yellow curry paste offers a different but still authentic Thai flavor.
sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness.
red lentils - Substitute with green lentils: Green lentils hold their shape better and add a slightly different texture.
vegetable broth - Substitute with chicken broth: Chicken broth adds a richer flavor, though it is not vegetarian.
coconut milk - Substitute with almond milk: Almond milk is a lighter alternative, though it lacks the richness of coconut milk.
salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the soup's flavor.
lime - Substitute with lemon: Lemon juice provides a similar acidity and brightness.
cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor as an alternative to cilantro.
Other Alternative Recipes Similar to This Soup
How to Store or Freeze This Soup
Allow the Thai Curry Sweet Potato Lentil Soup to cool to room temperature before storing. This prevents condensation and helps maintain the texture and flavor of the soup.
Transfer the cooled soup into airtight containers. For convenience, consider using portion-sized containers so you can easily reheat just the amount you need.
Label the containers with the date of preparation. This helps you keep track of freshness and ensures you consume the soup while it's at its best.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The Thai Curry Sweet Potato Lentil Soup will stay fresh and flavorful during this period.
For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of quality.
When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps preserve the texture of the sweet potatoes and lentils.
Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Alternatively, you can use a microwave, heating in short intervals and stirring in between to avoid hot spots.
If the soup appears too thick after reheating, add a splash of vegetable broth or coconut milk to reach your desired consistency.
Garnish with fresh cilantro and a squeeze of lime juice just before serving to refresh the flavors and add a burst of brightness to the reheated soup.
Best Tools for Making This Soup
Large pot: Used to cook the soup and combine all ingredients.
Wooden spoon: Ideal for stirring the ingredients as they cook.
Chef's knife: Essential for dicing the onion, mincing the garlic and ginger, and chopping the cilantro.
Cutting board: Provides a safe surface for chopping and dicing ingredients.
Measuring spoons: Used to measure out the olive oil, ginger, and Thai red curry paste accurately.
Measuring cups: Necessary for measuring the red lentils and vegetable broth.
Peeler: Used to peel the sweet potatoes before dicing them.
Can opener: Needed to open the can of coconut milk.
Ladle: Useful for serving the soup into bowls.
Citrus juicer: Helps to extract juice from the lime efficiently.
Small bowl: Handy for holding the minced garlic and ginger before adding them to the pot.
How to Save Time on Making This Soup
Prep ingredients ahead: Dice the onion, mince the garlic and ginger, and peel and dice the sweet potatoes in advance.
Use pre-minced garlic and ginger: Save time by using store-bought pre-minced garlic and ginger.
Cook in bulk: Double the recipe and freeze portions for quick meals later.
Instant pot option: Use an Instant Pot to cook the soup faster by setting it to high pressure for 10 minutes.
Pre-measure spices: Measure out the thai red curry paste and other spices before starting to cook.

Thai Curry Sweet Potato Lentil Soup
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 2 tablespoon Thai red curry paste
- 2 sweet potatoes, peeled and diced
- 1 cup red lentils
- 4 cups vegetable broth
- 1 can coconut milk
- to taste salt and pepper
- 1 lime, juiced
- ¼ cup fresh cilantro, chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and cook until translucent, about 5 minutes.
- Add the garlic and ginger, cook for another 2 minutes.
- Stir in the Thai red curry paste and cook for 1 minute.
- Add the sweet potatoes, red lentils, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in the coconut milk and cook for another 5 minutes.
- Season with salt and pepper to taste.
- Remove from heat and stir in lime juice and fresh cilantro.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Soup
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