Thai Green Curry Red Lentil Soup
A thick, warming red lentil soup with coconut milk and green curry paste, ready in 35 minutes from the store cupboard.
Made with Thai green curry paste and Homemade vegetable stock. Make a batch of the base first, then this takes minutes. Skip to the method
- Time35 min
- LevelEasy
- Costabout £1.57 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oil in a large pan over a medium heat. Cook the onion and carrots for 6 minutes until soft.
6 min - 2
Stir in your ready made Thai green curry paste (see the base recipe) and fry for 2 minutes.
2 min - 3
Add the red lentils and your ready made vegetable stock (see the base recipe). Bring to the boil, then simmer for 20 minutes, until the lentils are soft and falling apart.
20 min - 4
Stir in the coconut milk and spinach and cook for 2 minutes until the spinach wilts.
2 min - 5
Blend half the soup with a stick blender for a creamy but chunky texture.
- 6
Add the lime juice and salt to taste. Top with coriander.
Tips
- Rinse red lentils until the water runs clear for a cleaner flavour.
- Stir often as the lentils settle and catch on the base.
- Add extra stock if the soup thickens on standing.
Storing and freezing
Cool within 1 to 2 hours. Keep in the fridge for up to 3 days or freeze for 3 months. Reheat until steaming hot all the way through.
Questions
Is this soup vegan?
Not with the shrimp paste in the base. It is otherwise plant based, so a vegan green curry paste would make it fully vegan.
Can I use other lentils?
Green or brown lentils need about 35 minutes. Red lentils are fastest.
Is it filling?
Yes. Lentils make it thick and substantial, a good meal with gluten free bread.
More made with thai green curry paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.