This Thai red curry flavoured Red Lentil soup is unbelievably delicious!! Quick, inexpensive, and cosy, I’m pretty sure it’s the most exciting lentil recipe you’ll make this year. 🙂
Cost estimate based on current prices at Woolworths (Australia) – $2.05 per serving.
Thai Red Lentil Soup
From time to time, I’ll get someone on my team to try out a recipe before I decide whether it’s “blog-worthy” (technical term around these parts!). Especially when it’s something I’ve dreamed up on the fly on a Tuesday night, and really especially when it’s not remotely authentic. No, there is no such thing as lentil soup or curry in Thailand. But red curry paste is a flavour powerhouse, lentils are brilliant flavour sponges, and together they make a creamy, comforting soup that makes lentils a whole lot more exciting!
So I put it to the real test by asking Stephen – our head chef at RecipeTin Meals – to try it out. Because if you can get a committed meat-loving-burly-Englishman excited about lentil soup, I reckon you’re onto something. And well, well, well what do you know! He loved it!!!
PS I appreciate the mixed messaging of a photo featuring hundreds of kilos of beef mince in a vegetarian soup post. But this is what I got this morning when I asked for a photo of Stephen and I like the irony too much not to use it. 😂 He tells me we are making Chilli Con Carne with it today. Just 600 servings!
What you need for Thai Red Lentil Soup
Here’s what you need to make this. Butternut pumpkin is a lovely addition which adds sweetness and body to the soup (to be honest, it’s only in it because I happened to have it the first time I made this). But it’s absolutely worth making without. Because some days the thought of peeling and chopping a pumpkin is just too much.😅
For the soup
Split red lentils (close up photo above) – These cook the fastest out of dried lentil varieties (15 to 20 minutes) and break down into a creamy soup without the need to blitz. Use leftovers to make Melting Afghan Chickpea Lentil Curry!
Other lentil types – Split yellow lentils can be used, they are similar but take about 5 minutes longer. Whole green, brown or red lentils take 30 to 40 minutes and hold their shape more, so you’ll need to partially blend to achieve the same texture pictured, and you won’t be able to use the pumpkin (else they will get blitzed up too!). Also, the soup will be a little more brown than the lovely cheerful red colour you see!
Do not use puy lentils (French lentils) as these stay firm when cooked, or canned lentils (recipe not designed for it).
Thai red curry paste – Maesri is my go-to brand that comes in small 114 gram, 1/2 cup cans, so this recipe conveniently uses one whole can. It’s the most authentic-tasting supermarket curry paste by a long shot and happily, it’s also one of the least expensive. It’s also stocked in Asian grocery stores – always a good sign it’s the real deal. 🙂
In good news though, Stephen also made this with a more mainstream Western brand as well as Maesri, and said it was still really great! So don’t stress if you can’t get your hands on Maesri.
Garlic and ginger – This recipe calls for 1 tablespoon of each, finely grated. Using a good amount of fresh garlic and ginger goes a long way to freshen up store bought curry paste to bring it closer to the freshness of homemade. (Note: this recipe can absolutely be made with homemade Thai red curry paste, and please invite me over when you do!).
Butternut pumpkin (squash) – This adds sweetness and a little body to the soup, and softens enough to meld nicely into the creamy soup. Any pumpkin type can be used here. Sweet potato also makes a good substitute, though it doesn’t go as soft as pumpkin.
Coconut cream – Gives the soup its rich, creamy texture and a stronger coconut flavour than using the same amount of coconut milk. It’s about the same price as coconut milk and surprisingly has similar calories, so you get good bang for your buck (both cost and calories!).
Vegetable stock and water – I use a combination of both because using just water lacked a bit of body, but using too much vegetable stock made it more vegetable-y than I liked and I couldn’t taste the red curry flavour as much. So I landed on using both. I use low-sodium vegetable stock so I can control the salt level. If you’ve only got full salt, just reduce the fish sauce by 1/2 teaspoon.
Fish sauce or soy sauce – This adds a bit of salt into the soup. Fish sauce will give it more depth of flavour (and would be the authentic Thai choice!) but soy sauce works just as well for a vegetarian alternative (or tamari, for gluten-free).
Baby spinach or other leafy greens – Stirred in right at the end for a pop of colour and a boost of greens. Kale, silverbeet (Swiss chard), leafy Asian greens or a bit of frozen spinach would work well too.
toppings
Like most soups, this one loves a few toppings. But unlike some, it doesn’t need them – the only essential is lime. A good squeeze brightens and balances the rich flavours. If you don’t have lime (or it’s unreasonably expensive at the moment) just stir a little rice vinegar or white vinegar into the soup instead.
Lime wedges (essential!) – A good squeeze of lime adds much welcome freshness into the soup, just like it does with Thai Red Curry. As noted above, if you don’t have lime, just add vinegar into the soup instead – I’ve popped the amount and directions into the recipe card.
Coconut drizzle – I set aside a tablespoon of the coconut cream before tipping the rest into the soup. Loosen it up with milk to use for drizzling onto the soup.
Coriander / cilantro – This is highly recommended, also for a little hit of freshness. Substitute – finely sliced green onion.
Finely sliced red chilli – For a hit of spice, for those who want to turn up the heat! 100% optional.
Crispy fried shallots – For salty little crispy crunch. I use these on Thai curries all the time, and they’re just as good scattered over this soup.
How to make Thai Red Lentil Soup
You will be surprised how low effort this is to make (once the pumpkin is cut – but note my comment above about leaving it out!).
Sauté curry paste (key!) – Melt the coconut oil in a large pot over medium heat (not too hot, the paste will spit and splutter). Add the curry paste, garlic and ginger then cook, stirring pretty much constantly (albeit leisurely) for 3 to 4 minutes until the curry paste darkens in colour (right photo above).
This step makes all the difference when using store bought curry paste! The garlic and ginger goes a long way to freshen it up, and cooking the curry paste deepens the flavour. It’s a particularly “makes all the difference” step with the more Western brands that lack the same flavour punch of authentic Thai brands like Maesri.
Soup – Add the dried lentils, coconut cream, stock, water and fish sauce.
Simmer 20 minutes – Simmer for 5 minutes, then add the butternut pumpkin and simmer for a further 15 minutes or until the lentils have softened and partially broken down to form a creamy soup. (The pumpkin is added 5 minutes into the simmer time else it softens a little too much, I find. I want soft but not mushy.)
Thick creamy soup – The soup should be thick and creamy, thanks to the split lentils partially breaking down. Not completely smooth, it is still a bit lumpy but the lentils are very soft.
Toppings – Ladle into bowls, top with a drizzle of the reserved coconut, sprinkle with coriander and chilli if using. Be sure to serve with lime wedges so everyone can squeeze it in themselves – a fresh hit just before digging in really is the best way!
Roti for dunking!
In addition to toppings, most of my soup recipes come with a plea for warm crusty bread for dunking (and sometimes cheesy bread 😊). For this Thai-flavoured soup, though, I’m firmly in the roti camp – you know, that flaky flatbread? It’s a brilliant mop for thick soups! Frozen packs are sold at regular grocery stores, and they cook straight from frozen in a pan in just a few minutes. Paratha is similar (also flaky), and if you can’t find either, plain bread will be just fine.
Though in all honesty, this is a soup that is hearty and full flavoured enough to be enjoyed even without bread. A rare admission from me! 😅 – Nagi x
Watch how to make it
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Easy Thai Red Lentil Soup
Ingredients
- 2 tbsp virgin coconut oil (unrefined), or any other coconut or plain oil (Note 1)
- 1/2 cup Thai red curry paste , 1 whole can of my favourite Maesri! (Note 2)
- 1 tbsp finely grated garlic (~3 big cloves)
- 1 tbsp finely grated ginger (~2cm/0.8″ piece)
- 1 1/2 cups dried split red lentils (or whole, green or yellow lentils – whole will take longer to cook, Note 3)
- 600g / 1.2 lb butternut pumpkin (optional) (US: butternut squash), or regular pumpkin ,peeled, cut into 1.5cm / 0.6" cubes (~4 cups), or sweet potato (Note 4)
- 400ml/ 14 oz can coconut cream , full fat (Note 5)
- 2 cups vegetable stock , low sodium (if using homemade, add 1/2 tsp salt)
- 2 1/2 cups water
- 2 tsp fish sauce (better) or 3 tsp soy sauce (for vegetarian)
- 1 tightly packed cup baby spinach – or kale leaves, leafy part of Asian greens, or stir in a bit of frozen spinach
For serving:
- 2 – 3 tbsp milk , for thinning coconut cream to use for bowl drizzling
- Lime wedges (must!) – if you don't have, stir in 1 tbsp rice vinegar while simmering soup
- 2 tbsp roughly chopped coriander / cilantro leaves (highly recommended)
- Red cayenne pepper (large red chilli) , finely sliced (optional)
- Roti (best!), or naan, flatbread or even crusty bread – something for dunking! (Note 6)
Instructions
ABBREVIATED RECIPE:
- Reserve 1 tbsp coconut for drizzle. Cook off curry paste, garlic and ginger. Add coconut, fish sauce, stock, water and lentils, simmer 5 min. Add pumpkin, simmer 15 min, serve with drizzle of reserved coconut thinned with milk.
FULL RECIPE:
- Coconut drizzle – Set aside 1 tablespoon of the coconut cream (for garnish). Add 2 – 3 tablespoons of milk and whisk into a thick but drizzle-able consistency. (Warm in microwave if needed to remove lumps). Set aside.
- Sauté curry paste **key step!** – Melt the coconut oil in a large pot over medium heat. Add the curry paste, garlic and ginger. Cook for 3 – 4 minutes until it darkens in colour and is not as wet (lower heat and scrape, if it starts catching on the base).
- Simmer 1 (5 min) – Add the coconut cream, stock, water, fish sauce and lentils. Stir, increase heat to bring to a simmer, then lower heat to medium so it's bubbling gently. Simmer for 5 minutes. (I cut the pumpkin in this time).
- Simmer 2 (15 min) – Add pumpkin and simmer for a further 15 minutes, or until the lentils have mostly broken down to form a thick soup and the pumpkin is soft. Tear baby spinach by hand, drop in and stir until wilted (~1 minute).
- Serve in bowls, with a swirl of the coconut drizzle, sprinkled with coriander and fresh chilli if desired. Squeeze over lime juice before digging in, and I am really hoping you managed to score hot flaky roti for dunking! (Cook from frozen in pan, super easy!).
Recipe Notes:
Nutrition Information:
Life of Jaffle
Oh no…he’s discovered the joys of toilet paper…..
Challenge accepted!
Evidence of success…..but crime site yet to be located….. 😂
Love making new ideas thanks for your recipe have a great day
Butternut squash: Toronto here, recipe saved for the coming cool (NOT tomorrow 29C humidex). Food economy; bought 13 of them 4 Oct, used the last 6 April (yes 8 months later) a bit dry so no longer suitable for cubes/roasting but actually sweeter (the starches convert) & made silky smooth puree. Microwave 2 min, split, scoop seeds & throw into garden for squirrels. Slice only for roasting, for any purée, halve, cut side down on 1200W MW turntable approx 10 minutes, switch positions. Take out turntable, cool until handle-able, scoop flesh from skin (almost no residue), puree.
This was dinner last night – super easy, super quick and filling of flavour. Thanks Nagi!
Excellent! This showed up on my Instagram this morning and I had to make it for dinner. It is so easy and flavorful.
How cute!!!
Love the photos!!
My dog didn’t do that as a puppy but much later in his second puppyhood!!
Recipe looks amazing but Jaffle adventures are always catch my attention. Sweet Dozer is looking down and saying, “That’s my boy”. Love them both and also you for sharing them with us along with your wonderful recipes. 🥰
lol! He has noticeably grown and is coming into his naughtiness 🙂 So cute! When my good old pug was a pup, she was a terrible thief. My mother-in-law stayed for a weekend and left her overnight case on the floor, open. We are having dinner and suddenly Emma races past with two pairs of underpants gripped tightly in her teeth and moving at lightning speed. At first, we didn’t know what we were seeing.. but then… we laughed so much. It took her a long time to grow out of thievery!
I just love Jaffle! He is just so beautiful and being a puppy. Hugs and kisses for him
This recipe looks just so delicious.
It’s HOT and humid in the southern part of the US right now, but I am looking forward to trying this soup out in a few months. In the meantime, I continue to be entertained by Jaffles, who, yes, I look at first. He’s getting big so fast!!
My fave split pea soup I crave year-round and will eat even in 100° weather – and I’m not a heat person either (97° in California this week). Remember, these kinds of heartier, less brothy-wet soups are also just as good at room temperature (slightly warm, give or take), are excellent as a dunker soup (as Nagi mentioned and I will try, as I have been wanting to try lentil soup for a while – split pea and lentil are hearty and similar, with the roti, or naan), and make for a nice, light but filling meal even in high heat that doesn’t make you feel like a beached whale in sweltering weather. A guilty pleasure (and I don’t like them by themselves) is dunking potato chips into the pea soup. Unbelievably delicious and makes no sense at all why! What is nice about these kinds of soup is that you can make them thicker or soupier to suit your mood; as a chip dunking base, I might go a little thicker, whereas in cold weather, I like it brothier. Quiche is often served room temperature for lunch in France. I have been trying to resist making pea soup since Nagi added a pic of the recipe on RTE’s homepage…but this lentil soup might be the last provocation I can tolerate! That it is a Thai recipe, even moreso. Crazy heat or not, I will be making this very soon, enjoying it barely warm, and exploring what a roti is. Nicer still is knowing it’s only veg…so even if you pig out, you’ll not stay full for too long (unless you eat 4 pounds of roti or chips with it, lol). Long story long, no need to wait for winter. Thai is awesome year-round and at most temperatures, I have never disliked it. Truth be told, I’m still craving the pea soup, so may need to make that after the lentil. Chips may be mandatory 😋
Unlike a chicken minestrone that we be gross at room temp, the creamy lentil or split pea is more hummus-like and forgiving of temp choices without compromise to the dish. Anyway, heat be damned, I’m going to try the lentil, then Nagi’s split pea recipe!
Hey Eva,
You make a good point. And guess what? I came home this evening to find my husband had made lentil soup! 😂 So this amazing new recipe will be in the rotation very soon now!
🤣🤣🤣 That’s hysterical. Thanks for sharing!
Just made this, had to substitute red curry paste with Gochujang paste and lemon grass so likely tastes slightly different but it is delicious.
My husband has been eating it out of the pan hope there is some left for dinner tonight.
Another hit, I’m always passing your recipes onto friends.xx
Those pics are hilarious! Sparky used to take the TP, but instead of chewing on it he’d run down the hall with that funny run that puppies have, while the TP roll unravelled.
I kept moving the roll higher and higher and he kept managing to reach it.
Thank God he stopped before I had to hang it from a pulley!
Dear Nagi, I LOVE reading your post. Thank you for putting a smile on my face every morning !
Oh, and inspiring me with your recipes too.
I second that!
Not a curry fan so the recipe didn’t interest me, but seeing “Jaffle Crimes” – 😂🐾❤️ that was worth a read 🐾❤️
What about Mae Ploy curry pastes? Reviews say they are the most authentic.
I grew up making my own, lived in SE Asia, and here in Australia with SE Asians too, but I am now getting old and slower, and am prepared to consider shortcuts!
Are you bound commercially to certain suppliers, or are you free to recommend whomever you choose?
Penelope, I use Mae Ploy for Nagi’s recipes and I always find that I have to cut down the amount a lot- even though I acknowledge my spice tolerance is on the low side, I also think it must be a bit hotter than Maesri (which I’ve not yet managed to find). If you’re going to try it I would suggest being conservative with the amounts to start with.
This recipe arrived just at the right time – I had everything on hand (even the Roti!), am feeling sick and sorry for myself with laryngitis, and wanted something tasty and quick. It hit the spot and then some, and my husband who had initially turned his nose up at ‘lentil’ devoured it and made a point of telling me it was delicious. Nagi to the rescue!
Could I use canned pumpkin instead of fresh?
Do you think you can lighten up the saturated fat in this recipe for those who need to watch that value for cholesterol issues? As written, it has a couple of days worth of saturated fat in it. I’m thinking it’s the coconut cream.
I had the same thought as I have the same issue w watching my sat fat intake. So I was going to sub reduced fat coconut milk (ShopRite has a good one as does Trader Joes) and use olive oil instead of the coconut oil. I know that it may not end up as “rich” as the original, but I think it will still be fantastic! I would start with half of the chicken broth/water so that its not so watery and then add as you see fit. The reduced fat coconut milk is not as thick as regular or the cream.
Can’t wait to try this, love your soups, Nagi – my all time fave is your tomato bean one! Rave reviews!!
Btw for recipes that don’t use a whole can of the maesri, I just put it in glad wrap, freeze it on a cylinder shape and break off a bit when i need it. Works a treat/
I love this tip – thankyou!
I have some red lentils that I bought last week and didn’t use. Same with sweet potato . I can see a red lentil and sweet potato soup coming up for tea tomorrow. I’m bored with pumpkin soup, haven’t made one all winter. This will be a nice change. We’ve been having snow in New Zealand so it will be perfect.
This recipe is the same as thai pumkin soup. With lentils added. Still looks amazing.
Yes! Thank you for the reminder, I should link to that 🙂 – N x
Love your work. Big fan