This Thai Red Chicken Lentil Soup is a delicious and easy soup that is packed with flavour and is perfect for any day of the week. Chicken, red lentils, chunks of butternut squash and a creamy finish from coconut milk.
I love Thai food, especially curries and so always have some thai curry paste on hand, in both green and red varieties. They are so handy for when I throw together a quick curry or soup, like this Thai Red Chicken Lentil Soup.
Traditionally lentils are not really an ingredient you see in Thai food, but here in this recipe they were a great addition to bulk it out and add some extra protein.
These are some other amazing Thai Inspired recipes on Slimming Eats:
In this easy recipe for Thai Red Chicken Lentil Curry I use just a handful of simple ingredients
- Thai Red Curry Paste - use your favourite brand
- Tomato Puree (Paste)
- Cooked Chicken
- Red Lentils
- Butternut Squash
- Coconut Milk
- lime juice
- coriander (cilantro)
See recipe card for quantities.
There are many substitutions you can make in this recipe should you want to make the swaps.
- Chicken - this can be swapped for some cooked turkey if you prefer
- Butternut Squash - use sweet potato or even carrot if you prefer
- Other Lentils - to make the swap for other lentils, you may need to adjust stock and it has only been test with red lentils, so you would need to try yourself and adjust as needed
- Vegetarian - just omit the chicken and ensure you use a vegetable stock and this recipe is vegetarian
- Dairy Free - this recipe is perfect for those who are dairy free
- Gluten Free - just ensure the stock you use is free of gluten
Even if your reader doesn't follow a specific diet (eg. gluten free), they may have friends or family that they're cooking for that could use this. This is also a great idea to link out to another blogger with a similar recipe that fits a different diet.
For this recipe you don't really need anything fancy for cooking the soup in. I use a large non stick pan with a lid. You want one that is deep and large enough for all the ingredients to fit.
For dicing vegetables. A santoku knife and chopping board secured in place with a wet paper towel placed underneath is a great option. Santoku are my favourite types of knife because they are generally great for all kinds of dicing and chopping. If you don't enjoy dicing or chopping vegetables, then a vegetable chopper with a variety of different blades is a great alternative option.
Kitchen Scales (preferably digital) are a must for ensuring correct measurements of ingredients, especially when counting calories.
This will soup will keep okay for about 3-4 days in the fridge and is perfect for freezing. Glass Food Storage containers with lids are the best option (just ensure they are suitable for using in the freezer in you plan to freeze).
For soups I recommend fully defrosted in the fridge in and then gently reheat in a pot over a low heat on the stove until heated through or warm in the microwave until heated through.
The lentils will sometimes soak up a lot more of the liquid as the soup cools down, if you prefer a less thick soup, you can add in a little more stock when reheating.
My favourite brands to use are either Thai Kitchen or Mae Ploy
Cartoned coconut milk is not recommended for this recipe as it has a high water ratio and will not yield the same creamy finish.
If you don't have any cooked chicken on hand, you can poach or brown some chicken in a pan until cooked and then shred up and add to the soup as per the recipe.
More Soup Recipes
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- 1 onion, finely diced
- 3 cloves of garlic, crusheed
- 3 tablespoons of Thai Red Curry Paste
- 3 tablespoons of Tomato paste (puree)
- 150g (5.5oz) of uncooked red lentils, rinsed
- 4 cups (960ml) of chicken or vegetable stock
- 400g (14oz) of butternut squash, diced small
- 250g (9oz) of cooked chicken, chopped
- 400ml of light coconut milk, canned
- handful of fresh cilantro (coriander), chopped
- 2 tablespoons of lime juice
- olive oil spray
- Spray a large saucepan over a medium high heat with olive oil spray
- Add the Onion and garlic and fry until softened.
- Add in curry paste and tomato paste and a little water and mix until combined.
- Add in the butternut squash, lentils and stock
- Bring to a boil, reduce heat, cover and simmer for 15-20 minutes until lentils are cooked and butternut squash is tender.
- I like to mash up a some of the cubes of butternut squash into the soup. .
- Stir in the coconut milk and chicken and continue to heat until creamy..
- Taste and season as needed with some salt and black pepper
- Stir in the coriander and fresh lime juice.
Please see below for full nutritional info and additional details about recipe:
- WW Personal Points: 5
- Gluten Free Friendly - use gluten free stock
- Dairy Free Friendly
- SUITABLE FOR FREEZING ❄️
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Nutrition InformationYield 4 Serving Size 1 SERVING
Amount Per Serving Calories 290Total Fat 8gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 20gCholesterol 186mgSodium 598mgCarbohydrates 35gFiber 10gSugar 7gProtein 29g
Nutritional information and values etc are an estimate and is to be used for informational purposes only. Ingredients can vary greatly from brand to brand and therefore it would be impossible to give accurate information. It is always advised that you calculate by the ingredients you use.