Fruits & Vegetables
Thai Green Lentil Soup
Transport your taste buds to Thailand with this vibrant, aromatic green lentil soup! Packed with protein-rich lentils, fragrant Thai spices, and creamy coconut milk, this soup is healthy comfort food at its finest. It's warming, nourishing, and bursting with bold flavours that'll have you coming back for more!
Top Tips 💡
- Don't overcook the lentils – green lentils should be tender but still have a slight bite for the best texture
- Adjust the spice level – use more or less curry paste depending on your heat preference
- Make it ahead – this soup tastes even better the next day as the flavours develop
- Add protein – stir in cooked chicken, prawns, or tofu for extra substance
- Keep it fresh – add the greens just before serving to maintain their vibrant colour
Why You'll Love This Soup
This Thai Green Lentil Soup is the perfect marriage of healthy and delicious! Green lentils are packed with protein, fibre, and iron, while the coconut milk adds creaminess without dairy. The Thai green curry paste brings layers of complex flavour – lemongrass, galangal, kaffir lime – that make every spoonful exciting.
It's naturally vegan (just use soy sauce instead of fish sauce), gluten-free, and incredibly satisfying. Perfect for meal prep, weeknight dinners, or when you're craving something warming and exotic. Plus, it's ready in under 45 minutes!
Share your beautiful Thai soup creations with us @waterhousesqualityfood – we'd love to see your bowls of green goodness! 🍜💚
Serves 4 | Prep time: 10 minutes | Cook time: 35 minutes | Total time: 45 minutes
Ingredients
For the Soup:
- 200g green lentils, rinsed and drained
- 2 tbsp Thai green curry paste
- 1 tbsp coconut oil or vegetable oil
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 2cm piece fresh ginger, grated
- 1 red chilli, sliced (optional, for extra heat)
- 400ml coconut milk
- 800ml vegetable stock
- 1 tbsp fish sauce (or soy sauce for vegetarian)
- 1 tbsp brown sugar or palm sugar
- Juice of 1 lime
- 200g baby spinach or pak choi
- Fresh coriander leaves
- Fresh basil leaves (Thai basil if available)
- Sliced red chilli
- Lime wedges
- Crispy fried shallots (optional)
- Extra coconut milk drizzle
Available in our store
Garlic
£0.75
Lime
£0.45Each
Onions
£0.72Each (250g roughly)
Red Chillies
£2.20100g
Root Ginger
£1.21100g
Shallots
£0.55100gStep 1
Sauté the Aromatics
Heat the coconut oil in a large pot over medium heat. Add the chopped onion and cook for 3-4 minutes until softened. Add the garlic, ginger, and Thai green curry paste, stirring constantly for 1-2 minutes until fragrant and the paste releases its beautiful aroma. The kitchen will smell absolutely amazing! Add the sliced chilli if using for extra kick.
Step 2
Add Lentils and Liquids
Add the rinsed green lentils to the pot, stirring to coat them in the aromatic curry paste. Pour in the vegetable stock and coconut milk, stirring well to combine. Bring to a boil, then reduce the heat to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils are tender but still holding their shape.
Step 3
Season and Balance
Once the lentils are cooked, stir in the fish sauce (or soy sauce), brown sugar, and lime juice. Taste and adjust the seasoning – you're looking for that perfect balance of salty, sweet, sour, and spicy! Add more lime juice for tanginess, sugar for sweetness, or fish sauce for depth. The soup should be rich, creamy, and perfectly balanced.
Step 4
Add Greens and Serve
Stir in the baby spinach or pak choi and cook for just 2-3 minutes until wilted and tender. Remove from heat. Ladle the vibrant green soup into bowls and garnish generously with fresh coriander, basil leaves, sliced chilli, and crispy fried shallots if using. Add a drizzle of coconut milk and serve with lime wedges on the side. Enjoy this bowl of Thai-inspired goodness!
