Easy Thai Red Lentil Soup

5, 5–6 servings

35 min

A creamy Thai curry soup of red lentils and butternut pumpkin, simmered in coconut cream and stock, finished with spinach and lime.

prepReserve 1 tbsp coconut cream for drizzle
2 tbsp virgin coconut oil (unrefined)	Sauté curry paste, garlic & ginger, 3–4 min	Add coconut cream, stock, water, fish sauce & lentils; simmer 5 min	Add pumpkin, simmer 15 min until lentils break down	Tear & stir in spinach until wilted, ~1 min	Whisk milk into reserved coconut cream; serve with drizzle, coriander, chilli & lime
1/2 cup / 120 ml Thai red curry paste
1 tbsp finely grated garlic (~3 big cloves)
1 tbsp finely grated ginger (~2 cm / 0.8" piece)
400 ml / 14 oz can coconut cream (full fat)
2 cups / 480 ml vegetable stock (low sodium)
2 1/2 cups / 600 ml water
1 1/2 cups / 300 g dried split red lentils
2 tsp fish sauce (or 3 tsp soy sauce for vegetarian)
600 g / 1.2 lb butternut pumpkin (optional)
1 tightly packed cup baby spinach
2–3 tbsp milk (for thinning coconut cream)
2 tbsp roughly chopped coriander / cilantro leaves
Red cayenne pepper or large red chilli, finely sliced (optional)
Lime wedges (must!)
Roti, naan, flatbread or crusty bread (for dunking)

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