Thai Red Lentil Soup

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.

Contents

1 Thai Red Lentil Soup
2 What you need for Thai Red Lentil Soup
- 2.1 For the soup
- 2.2 toppings
3 How to make Thai Red Lentil Soup
4 Roti for dunking!
5 Watch how to make it
6 Easy Thai Red Lentil Soup
7 Life of Jaffle

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 – 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

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