Thai Green Curry Lentil Soup

thai green curry lentil soup

  • Author: Jessica Penner, RD
  • Yield: 4 servings


  • 1 tbsp canola oil
  • 1 large onion
  • 1 tbsp grated fresh ginger
  • 4 cloves garlic, minced
  • 1 tbsp green curry paste
  • 1 tbsp vegetarian bouillon paste *see note
  • 7 cups water
  • 1 tsp salt
  • 1 tsp brown sugar
  • 1 large carrot, cut into bite sized pieces
  • 1 cup whole brown lentils
  • 1 can sliced water chestnuts, cut in half
  • 1 cup frozen green peas
  • 1 cup frozen corn
  • 1 can coconut milk


  • Heat the oil over medium low in a soup pot.
  • Chop the onion and add to the pot. Cook until soft and starting to turn brown.
  • Add in the ginger, garlic, and curry paste. Saute 1 minute more.
  • Add the bouillon paste, water, salt, brown sugar, carrot, and lentils.
  • Cook until lentils are soft.
  • Add in the water chestnuts, peas, corn, and coconut milk.
  • Heat thoroughly then turn off stove. 


*I enjoy using the Better Than Bouillon brand. 

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