Creamy Thai Red Lentil Soup

Name: Creamy Thai Red Lentil Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon vegetable oil; 1 tablespoon garlic, finely grated; 1 tablespoon fresh ginger, finely grated; 114 grams Thai red curry paste; 1 cup dry red split lentils, rinsed; 2 cups butternut pumpkin or squash, diced into small cubes; 400 ml coconut cream; 2 cups vegetable stock; 2 cups water; 1 tablespoon fish sauce or soy sauce; 2 cups baby spinach; Lime wedges for serving; Fresh coriander or cilantro for garnish

This vibrant, creamy lentil soup is packed with aromatic Thai red curry flavors and is perfectly cozy for any night of the week.

By Daily Recipes Book· 🌍 Thai· August 4, 2026

dailyrecipesbook.com

Prep

10 minutes

Cook

20 minutes

Total

30 minutes

Serves

If you are looking for a quick and hearty meal, this red lentil soup is a total winner. It uses red curry paste to bring a big punch of flavor without needing to spend hours in the kitchen. Even meat lovers usually fall in love with how satisfying and rich this vegetarian bowl turns out.

The secret is using red lentils because they soften beautifully while cooking, giving you a creamy texture without any extra work. Feel free to add some butternut squash or sweet potato if you want a little extra sweetness and body, though it is absolutely delicious even if you leave the veggies out.

Ingredients

1 tablespoon vegetable oil
1 tablespoon garlic, finely grated
1 tablespoon fresh ginger, finely grated
114 grams Thai red curry paste
1 cup dry red split lentils, rinsed
2 cups butternut pumpkin or squash, diced into small cubes
400 ml coconut cream
2 cups vegetable stock
2 cups water
1 tablespoon fish sauce or soy sauce
2 cups baby spinach
Lime wedges for serving
Fresh coriander or cilantro for garnish

Instructions

1
Heat the oil in a large pot over medium heat. Add the garlic and ginger, then sauté for about one minute until fragrant.
2
Add the red curry paste to the pot and cook for one to two minutes until it becomes aromatic.
3
Stir in the rinsed lentils, diced pumpkin, coconut cream, vegetable stock, and water.
4
Bring the mixture to a gentle boil, then turn the heat down to low. Cover and simmer for 15 to 20 minutes until the lentils are soft and have broken down into the broth.
5
Stir in the fish sauce or soy sauce to season the soup.
6
Add the baby spinach and stir until it just wilts into the hot liquid.
7
Serve warm in bowls with a generous squeeze of fresh lime juice and a sprinkle of coriander on top.

💡 Tips

This soup keeps well in the fridge for up to four days in an airtight container. If the soup thickens too much while stored, simply add a splash of water or stock when reheating it on the stove. Don't skip the lime juice, as the acidity really wakes up all the creamy flavors.

#vegetarian #healthy #easy #comfort food

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