Thai Red Lentil Soup

Quick, inexpensive, and cosy, I’m pretty sure it’s the most exciting lentil method you’ll make this year. 🙂 Cost estimate based on current rates 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 method 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 savour powerhouse, lentils are brilliant taste 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. Since 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!

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.

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 since I happened to have it the first time I made this).

But it’s absolutely worth making without. As 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!).

In addition, 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 business when cooked, or canned lentils (method 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 which makes this soup medium spiciness so if you want mild, reduce to half a can (you can always stir in a bit more at the end, if you think you can handle the heat!). It’s the most authentic-tasting supermarket curry paste by a long shot and happily, it’s in addition one of the least dear.

It’s also stocked in Asian grocery stores – always a good sign it’s the real agreement. 🙂 In good news though, Stephen also made this with a more mainstream Western brand as well as Maesri, and told reporters 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 as well 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 taste 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 as 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 savour 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. 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 dear 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 method 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, as well 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 picked up curry paste! The garlic and ginger goes a long way to freshen it up, and cooking the curry paste deepens the savour.

It’s a particularly “makes all the difference” step with the more Western brands that lack the same savour 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. 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! 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 (as well 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

Easy Thai Red Lentil Soup

- 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) (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 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)

- 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. - 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). - 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, gain 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!).

Life of Jaffle

Oh no…he’s discovered the joys of toilet paper…..