Name: Thai Red Lentil Soup with Sugar Snap Peas Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Thai
Ingredients: 4 ounces (120 g) sugar snap peas; 1 medium onion, diced; 2 stalks lemongrass, lightly crushed; Peel from 1 lime, peeled in strips with a vegetable peeler; Cilantro, coarsely chopped, for garnish (optional); Fresh chili slices, for garnish (optional); 3 cups (700 ml) water, vegetable or chicken stock; 1 cup (250 ml) coconut milk (plus extra for garnish, optional); 2-3 tbsp lime juice; 2½ tbsp soy sauce; 2 tsp salt, or to taste; Chili oil or hot sauce for garnish (optional); 3 tbsp olive oil or vegetable oil; 1½ tbsp red curry paste (or more if you like it spicier); 1¼ cup (250 g) dried, red lentils

The Thai Red Lentil Soup with Sugar Snap Peas Recipe is a vibrant and comforting bowl of goodness that combines creamy red lentils with the fresh snap of sugar snap peas. This dish bursts with layers of flavor from fragrant lemongrass, zesty lime, and the warm spice of red curry paste, all rounded out with silky coconut milk. Perfect for a cozy weeknight supper or when you want something both nourishing and exciting, this soup is not only easy to make but truly satisfying. You’ll love how the crisp sugar snap peas add a delightful texture contrast that elevates the experience from ordinary to memorable.

Ingredients You’ll Need

A black bowl filled with small round orange lentils sits centered on a white marbled surface. To the right of the bowl are two red chili peppers with green stems and leaves, and above them are three larger green leaves. To the left of the bowl is a half lime with visible texture and seeds inside. Green cilantro leaves and two snap peas lie below the bowl. Scattered orange lentils are placed near the bowl on the surface. The photo taken with an iphone --ar 4:5 --v 7

Every ingredient in this Thai Red Lentil Soup with Sugar Snap Peas Recipe plays an essential role in its harmonious balance of flavors and textures. From the earthy lentils to the bright lime peel, these simple staples come together to create a dish that’s comforting, colorful, and irresistibly tasty.

Sugar snap peas (4 ounces / 120 g): Adds a fresh, crisp bite that lightens the rich lentil base.
Olive oil or vegetable oil (3 tbsp): Used for sautéing the onions and curry paste to release their aroma and depth.
Onion (1 medium, diced): Provides a naturally sweet foundation that softens beautifully during cooking.
Red curry paste (1½ tbsp): The spicy backbone that brings warmth and a lively kick to the soup.
Dried red lentils (1¼ cup / 250 g): The creamy, protein-rich base that thickens the soup with velvety texture.
Lemongrass stalks (2, lightly crushed): Infuses a delicate citrus fragrance that complements the lime and coconut.
Lime peel (from 1 lime, peeled in strips): Adds fresh, zesty citrus oils that brighten the soup.
Water or vegetable/chicken stock (3 cups / 700 ml): The cooking liquid that melds all flavors and ensures a silky consistency.
Coconut milk (1 cup / 250 ml, plus extra for garnish): Creates luscious creaminess that balances the spices with soothing richness.
Lime juice (2-3 tbsp): Brings acidity and lively brightness to finish the taste beautifully.
Soy sauce (2½ tbsp): Adds a savory depth and subtle saltiness, enhancing umami notes.
Salt (2 tsp or to taste): Essential for bringing all the flavors together perfectly.
Fresh cilantro (coarsely chopped, optional): Offers a fresh herbal contrast when sprinkled on top.
Chili oil or hot sauce (optional): For those who love a little extra heat and complexity.
Lime wedges (optional): To squeeze over the soup according to personal zest preferences.

TIP

You’ll find the full ingredient list, instructions, and print option in the recipe card below.

How to Make Thai Red Lentil Soup with Sugar Snap Peas Recipe

Step 1: Prepare the Sugar Snap Peas

Start by blanching the sugar snap peas in a small pot of boiling salted water for about 30 to 40 seconds. This quick blanch brings out their bright green color and crisp texture without overcooking. After draining, rinse them under cold water to halt the cooking process, then slice them diagonally into thin strips. These fresh peas will add a beautiful crunch as a garnish later, providing a lovely contrast to the creamy soup.

Step 2: Build the Flavor Base

Heat your oil in a large pot over medium heat, then add your diced onion. Allow it to sauté for 6 to 7 minutes until the onion softens and starts converting its natural sugars into a sweet aroma. Next, stir in the red curry paste and cook for another minute to release its fragrant spices. Adding lemongrass stalks and lime peel strips here ensures their citrusy notes marry beautifully with the curry’s warmth.

Step 3: Cook the Lentils

Time to add the star ingredient: the red lentils. Stir them into the pot with the aromatics so they get well coated. Pour in the water or stock, then bring everything to a boil. Once boiling, reduce the heat to a gentle simmer and cover the pot. Let it cook undisturbed for about 15 minutes, stirring once or twice, until the lentils have softened completely and the soup has thickened to a creamy consistency.

Step 4: Blend and Season

Remove the lemongrass stalks and lime peel strips—they’ve done their job infusing the broth! Using a blender or immersion blender, puree the soup until it’s completely smooth and velvety. Return it to the pot and stir in coconut milk, lime juice, soy sauce, and salt. Bring everything just back to a boil for a minute to meld the flavors. Don’t forget to taste and tweak seasoning to your liking; sometimes a splash more lime juice or soy sauce can really make it sing.

Step 5: Garnish and Serve

Ladle the luscious soup into bowls, then sprinkle the sliced sugar snap peas over the top. If you like, add a few cilantro leaves, a drizzle of coconut milk for extra creaminess, and a touch of chili oil or fresh chili slices to bring a hint of heat. Serve with lime wedges for squeezing—this final citrus touch brightens up the dish perfectly and invites everyone to customize their bowl.

How to Serve Thai Red Lentil Soup with Sugar Snap Peas Recipe

A large yellow pot sits on a white marbled surface filled with creamy orange soup. The soup has a smooth texture and fills the pot to about halfway. A metal hand blender is partially immersed in the soup, with some soup clinging to the blender's head. The background is softly blurred with warm light coming from a window. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing this Thai Red Lentil Soup with Sugar Snap Peas Recipe really elevates it. The sliced sugar snap peas add wonderful crunch and freshness, while chopped cilantro brings an herbal lift. If you enjoy some heat, a drizzle of chili oil or a few fresh chili slices adds an exciting punch. Don’t forget extra coconut milk drizzled on top for a creamy swirl that looks gorgeous and tastes even better.

Side Dishes

This soup pairs beautifully with light, complementary sides that highlight its Thai-inspired flavors. Try serving it with fragrant jasmine rice or warm, crusty bread to soak up the luscious broth. A simple cucumber salad with a bit of lime and chili can add refreshing contrast. For a more substantial meal, spring rolls or steamed dumplings work beautifully alongside the soup.

Creative Ways to Present

For a fun twist, serve this soup in hollowed-out mini pumpkins or squash during autumn to impress your guests. You can also turn it into a vibrant centerpiece by adding a swirl of coconut cream and arranging the sugar snap peas and herbs in a decorative pattern on top. For individual servings at a party, consider shooting the soup into small cups garnished with cilantro and a wedge of lime for a gorgeous appetizer.

Make Ahead and Storage

Storing Leftovers

If you have leftovers from the Thai Red Lentil Soup with Sugar Snap Peas Recipe, store them in an airtight container in the refrigerator. The soup will keep well for up to 3 days. The flavors often deepen after resting, making leftover servings even more delicious.

Freezing

This soup freezes beautifully. Allow it to cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. It will keep well for up to 3 months. When ready to use, thaw overnight in the refrigerator to maintain its luscious texture and flavor.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or stock if the soup has thickened too much. To refresh the bright flavors after reheating, squeeze a little extra lime juice over the top just before serving.

FAQs

Can I use yellow or brown lentils instead of red lentils?

While yellow or brown lentils can be used, red lentils are preferred for this Thai Red Lentil Soup with Sugar Snap Peas Recipe because they cook faster and break down into a creamier texture, which is perfect for the smooth soup consistency.

How spicy is this soup? Can I adjust the heat?

The heat level depends on the amount of red curry paste used. Starting with 1½ tablespoons offers a warm, mild spiciness, but you can add more if you prefer it fiery. Adjust chili oil or fresh chilies as garnishes to control the spice after cooking.

Is this soup suitable for vegans?

Yes! Use vegetable stock instead of chicken stock, and ensure your red curry paste does not contain shrimp paste or fish sauce. This way, the Thai Red Lentil Soup with Sugar Snap Peas Recipe remains fully plant-based and delicious.

Can I omit the sugar snap peas if I don’t have any?

You can, but the sugar snap peas add a wonderful crunch and freshness that balance the creamy lentils and spicy broth. If unavailable, consider substituting with fresh green beans or peas, adding them at the end for a similar effect.

What can I serve this soup with to make a full meal?

Pair the soup with jasmine rice for added comfort or with fresh spring rolls or a light salad. Grilled tofu or shrimp on the side also complement the soup perfectly, turning it into a hearty and satisfying meal.

Final Thoughts

There’s something genuinely heartwarming about this Thai Red Lentil Soup with Sugar Snap Peas Recipe. It’s a beautiful meld of creamy, spicy, and fresh flavors that come together effortlessly, making it a dish you’ll want to keep coming back to. Whether you’re cooking for yourself or sharing with friends, this soup is sure to bring comfort and joy to the table. Give it a try—you might just discover a new favorite!

Thai Red Lentil Soup with Sugar Snap Peas Recipe

Ingredients You’ll Need