Thai Red Chicken Lentil Soup

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:

• Thai Red Vegetable Soup (Instant Pot or Stove Top)
• Thai Chicken Omelette with Sweet Chilli Sauce
• Thai Green Prawn Curry
• Thai Coconut Shrimp Noodle Soup (Instant Pot and Stove Top)
• Drunken Chicken Noodles (Pad Kee Mao)
• Thai Red Beef Curry

Ingredients

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
• Garlic
• Tomato Puree (Paste)
• Cooked Chicken
• Red Lentils
• Stock
• Butternut Squash
• Coconut Milk
• lime juice
• coriander (cilantro)

See recipe card for quantities.

Substitutions

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.

Equipment

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.

Storage

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.

FAQ

More Soup Recipes

Looking for some other soup recipes? There are many more to choose from here:

Soup Recipes

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