Easy Thai Red Lentil Soup

Recipe video above. This Thai red curry flavoured Red Lentil soup is unbelievably delicious!! Quick, inexpensive and cosy with a nice gentle spiciness, I'm pretty sure this is the most exciting lentil recipe you'll make this year. :)The recipe size is based on using a whole can of Maesri red curry paste (it's a small can), my favourite brand and also happens to be the cheapest (~$2.30). It's carried at regular grocery stores in metropolitan areas (Coles, Woolies), as well as Asian stores.SPICINESS - Medium spiciness, spicier than mild but definitely not hot (using Maesri). For mild, reduce to 3 tbsp red curry paste (Note 2). If you feel you can handle it, you can stir a bit more in at the end!Vegetarian / vegan / gluten-free (double check curry paste. Maesri ticks all these boxes).

Prep time: PT10M

Cook time: PT25M

Total time: PT35M

Rating

4.9 stars (67 reviews)

Keywords

red lentil soup, thai red curry soup, Thai soup

Ingredients

2 tbsp virgin coconut oil ((unrefined), or any other coconut or plain oil (Note 1))
1/2 cup Thai red curry paste (for medium spiciness, 1 whole can of my favourite Maesri! (Note 2), or 3 - 4 tbsp for mild)
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)
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)
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))

Cuisine

Thai-ish

Steps

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!).

Nutitrion

Serving Size: 1 serving
Calories: 482 kcal
Carbohydrates: 43 g
Protein: 15 g
Fat: 30 g
Saturated Fat: 25 g
Sodium: 485 mg
Sugar: 5 g
Unsaturated Fat: 3 g

Reviews

Rebecca on 2026-09-07 (5 stars):
This soup was so good!
agata on 2026-09-06 (5 stars):
this is a great recipe, I used sweet potato instead it came out delicious I'm going to check other recipes on your website thank you :)
Angela on 2026-09-03 (5 stars):
This is the best dhal type curry/soup I've tried and so easy! Made it twice now and it's definitely a family staple. Easy to make vegan as well for my vegan daughter.
Kim on 2026-08-30 (5 stars):
if saving in fridge or freezer, do you add lime at time of cooking? I will take some to work but can't cut or juice a lime at work. I also made your lentil soup which I loved.
Vix on 2026-08-30 (5 stars):
This works so well for a work lunch! Thank you 🤩
Lorraine on 2026-08-29 (5 stars):
Loved making this. Chopping raw pumpkin hurts my hands so I roast it first and then add in the last five minutes.
kathy on 2026-08-28 (5 stars):
This recipe is delicious - finally a flavoursome lentil dish that is so easy to make with minimal ingredients. I did use coconut milk as it was all I had, but the flavour was still amazing. Highly recommended.
Sue L on 2026-08-27 (5 stars):
Tasty & filling. Had to sub the pumpkin to potato for my non-pumpkin loving husband but it still worked. Already had the roti ready to go in the freezer. Hit the spot on this cold & rainy night.👌🏽Thank you!
Daisy on 2026-08-26 (5 stars):
Obsessed !! Yum, Yum, Yum.
James on 2026-08-24 (5 stars):
This, like many recipes on here, really just hit the spot. It's quick, easy, and tastes amazing. Definitely going into the regular rotation!
Tanya on 2026-08-24 (5 stars):
Delicious, my husband loved it too, so easy to make. Next time I will make my own Thai chilli paste. I find bought stuff tastes weird.
Vic on 2026-08-23 (5 stars):
Yummo. Made Min from Masterchef Aus 2026’s roti recipe to go with it. So good. Not for the meat and two veg preferers- it’s got a kick to it.
Mina on 2026-08-20 (5 stars):
Absolutely delicious! made some udon noodles and put it in the soup instead of dipping bread. 10 out of 10
Melann on 2026-08-20 (5 stars):
I made this tonight and it was a huge hit. Comforting, filling and delicious. Its now been added to my repeat recipes list. I added the pumpkin and a small sweet potato and halved the curry paste but next time we will use the full amount.