Uploaded August 2026 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/thai-red-lentil-soup
This Thai red curry flavoured Red Lentil soup is unbelievably delicious!! Quick, inexpensive, and cosy, I'm pretty sure this is the most exciting lentil recipe you'll make this year. :)
For transparency - it's not authentic, 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 is packed full of flavour - fast!
Highly recommend roti or paratha for dunking, those flaky layers are the perfect mop for thick soups like this. Buy frozen ones - they are at Coles and Woolies (Australia) - and super handy, they are pan fried from frozen in just a few minutes.
Enjoy! - N x ❤️
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Quick Thai Red Lentil Soup
2 tbsp virgin coconut oil (unrefined), or any other coconut or plain oil
1/2 cup Thai red curry paste (115g), 1 whole can of my favourite Maesri!
1 tbsp each finely grated garlic and ginger
1 1/2 cups dried split red lentils, or other dried lentils (see note)
600g / 1.2 lb butternut pumpkin (optional) (US: butternut squash), or regular pumpkin, peeled, cut into 1.5cm / 0.6" cubes (~3 cups), or sweet potato (See note)
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
FOR SERVING:
Lime wedges (must! Else stir in 1 tbsp rice vinegar or apple cider vinegar at start of simmer time)
2 tbsp roughly chopped coriander / cilantro leaves (highly recommended), sliced chilli and crispy shallot (optional)
Roti (best! Per video), naan, flatbread or even crusty bread – something for dunking!
1. Take out 1 tbsp coconut cream and whisk with a little milk to thin – use for drizzling bowls later.
2. Melt coconut oil on medium heat, cook off curry paste, garlic and ginger 5 min. Add coconut, fish sauce, stock, water and lentils, bring to simmer on high then reduce to medium or medium high so it’s simmering gently. Simmer 5 min. Add pumpkin, simmer 15 min. Lentils should be soft and broken down to form a creamy soup. If too thick, add a splash of hot water.
3. Serve with coconut drizzle and garnishes of choice. Squeezer over lime before digging in!
NOTES:
* Split red lentils – These cook the fastest out of dried lentil varieties and break down into a creamy soup without the need to blitz. Split yellow lentils are similar but take about 5 minutes longer. Whole green, brown or red lentils will take about 30 – 40 min so add more water as needed and you’ll need to partially blend to achieve the same texture pictured. Add butternut pumpkin in partway through cooking – needs 15 min (much longer and it gets overly soft). Don’t use puy lentils (French lentils) as these stay firm when cooked. Recipe not designed for canned lentils.
* If using sweet potato, add in at start of simmer time as they take longer to cook.
Recipe ⬇️ or print: recipetineats.com/thai-red-lentil-soup
This Thai red curry flavoured Red Lentil soup is unbelievably delicious!! Quick, inexpensive, and cosy, I'm pretty sure this is the most exciting lentil recipe you'll make this year. :)
For transparency - it's not authentic, 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 is packed full of flavour - fast!
Highly recommend roti or paratha for dunking, those flaky layers are the perfect mop for thick soups like this. Buy frozen ones - they are at Coles and Woolies (Australia) - and super handy, they are pan fried from frozen in just a few minutes.
Enjoy! - N x ❤️
------------------------
Quick Thai Red Lentil Soup
2 tbsp virgin coconut oil (unrefined), or any other coconut or plain oil
1/2 cup Thai red curry paste (115g), 1 whole can of my favourite Maesri!
1 tbsp each finely grated garlic and ginger
1 1/2 cups dried split red lentils, or other dried lentils (see note)
600g / 1.2 lb butternut pumpkin (optional) (US: butternut squash), or regular pumpkin, peeled, cut into 1.5cm / 0.6" cubes (~3 cups), or sweet potato (See note)
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
FOR SERVING:
Lime wedges (must! Else stir in 1 tbsp rice vinegar or apple cider vinegar at start of simmer time)
2 tbsp roughly chopped coriander / cilantro leaves (highly recommended), sliced chilli and crispy shallot (optional)
Roti (best! Per video), naan, flatbread or even crusty bread – something for dunking!
1. Take out 1 tbsp coconut cream and whisk with a little milk to thin – use for drizzling bowls later.
2. Melt coconut oil on medium heat, cook off curry paste, garlic and ginger 5 min. Add coconut, fish sauce, stock, water and lentils, bring to simmer on high then reduce to medium or medium high so it’s simmering gently. Simmer 5 min. Add pumpkin, simmer 15 min. Lentils should be soft and broken down to form a creamy soup. If too thick, add a splash of hot water.
3. Serve with coconut drizzle and garnishes of choice. Squeezer over lime before digging in!
NOTES:
* Split red lentils – These cook the fastest out of dried lentil varieties and break down into a creamy soup without the need to blitz. Split yellow lentils are similar but take about 5 minutes longer. Whole green, brown or red lentils will take about 30 – 40 min so add more water as needed and you’ll need to partially blend to achieve the same texture pictured. Add butternut pumpkin in partway through cooking – needs 15 min (much longer and it gets overly soft). Don’t use puy lentils (French lentils) as these stay firm when cooked. Recipe not designed for canned lentils.
* If using sweet potato, add in at start of simmer time as they take longer to cook.
