Thai Red Curry Sweet Potato and Lentil Soup

Prep Time 20 min
Cook Time 30 min
Total Time 50
Serves 4 to 6

Delicious Thai-inspired comfort and warmth in a hurry!


  • 2 tablespoons canola oil
  • 1 large onion, finely chopped
  • 4 cloves garlic, minced
  • 3 tablespoons red curry paste (or to taste)
  • 6 cups chicken or vegetable broth
  • 2 large sweet potatoes, peeled and cubed (1/2-inch cubes)
  • 1 can (15-ounce) petite diced tomatoes, undrained
  • 1 1/2 cups red lentils, picked over
  • 1 can (14.5-ounce) coconut milk, light or regular
  • salt and freshly ground black pepper, to taste
  • 1/4 cup chopped cilantro plus more for garnish if desired


Heat oil over medium-high heat in a large heavy pot such as a Dutch oven.  Add the onion, reduce heat to medium and cook 5 to 7 minutes or until onion begins to soften.

Add the garlic and red curry paste, give it a quick stir, then add the broth, sweet potatoes, tomatoes and lentils.  Bring to a boil, cover slightly and simmer until potatoes and lentils are tender, about 20 minutes.

Add the coconut milk and heat through.  Season to taste with salt and black pepper.  Stir in cilantro.


Recipe Notes

MAKE AHEAD:  Can be made up to 2 days ahead.  Cool thoroughly.  Reheat on the stovetop or in the microwave for individual servings.

FREEZER-FRIENDLY:  Cool thoroughly and package as desired.  Freeze up to 2 months.

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