Laine's Amazing Thai Curry Soup Recipe

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Laine's Amazing Thai Curry Soup

Karen Feinen


My friend, Laine's amazing curry soup recipe, with a little of my own tweaking.

☆☆☆☆☆ 0 votes
8 - 12
30 Min
2 Hr
Stove Top


2 jar(s)
thai curry paste (red or green) 4 oz. each
2 Tbsp
butter or coconut oil
2 bunch
green onions, chopped
as many hot peppers as you want or can stand
3 large
carrots, sliced
4 -6 medium
sweet potatoes, cut into 1" cubes
1/2 - 1 c
raisins (preferably golden, but any will do)
2 Tbsp
(or more) grated ginger
2 can(s)
tomato paste, 6 oz. each
2 can(s)
coconut milk, 13.5 oz each
2 1/2 c
split peas, rinsed well
2 1/2 c
red lentils, rinsed well


1In a small pan over medium heat, warm curry paste, stirring until it becomes aromatic, about 2-5 minutes. Remove from heat. Cover and set aside.
2Heat butter or oil over medium in a large, deep skillet. Saute green onions and hot peppers for about 2 -5 minutes.
3Add carrots and sweet potatoes and cook until potatoes are just tender about 10 minutes.
4Add raisins and ginger and saute for about another minute.
5Add tomato paste and curry paste and stir until combined. Remove from heat and set aside.
6Place split peas in a large pot and add enough water to cover. Bring to a boil. Stir vegetable and curry mixture into the pot with the split peas. Add coconut milk and return to a boil. Reduce heat to simmer and cook, uncovered, for about 1 hour.
7After one hour, add lentils and cook at least another 30 minutes to an hour more until split peas and lentils are very tender and falling apart.
8Serve as is, topped with added hot peppers and green onions if you like, or may be served over Jasmine rice.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: Thai
Other Tag: Healthy