This spicy red lentil chicken soup is hearty, nutritious and just perfect to enjoy on a chilly day. It's also super easy to make and the perfect way to use up chicken leftovers!
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Lentil soup is my go-to just about any time I want something comforting, easy to make and nutritious at the same time.
But plain lentil soup can get a bit boring after a while so that's why I came up with this spicy red lentil chicken soup.
The mix of Thai red curry paste and chili paste gives it just the right amount of kick while the shredded cooked chicken loads it up on protein.
It's truly a soul-warming soup, just perfect for the chilly days ahead!
Why you'll love this red lentil chicken soup
- It's packed with flavor and warmth, just perfect for when you need a cozy bowl of comfort in your hands.
- You can whip it up in no time, especially if you have leftover chicken on hand.
- It's a healthy and hearty meal that'll leave you feeling satisfied without being heavy.
What you'll need
Olive oil - A good glug to add extra flavor to the veggies and help sauté them.
Onion, carrot and celery - Chop these up however you like; I typically go for small so they cook quickly.
Garlic + ginger - Fresh is best, obviously, but you can also use the stuff in a jar in a pinch.
Tomato paste - Make sure you fry it off a bit to intensify the flavor.
Thai red curry paste - Adjust the amount depending on how spicy you like it. Keep in mind that the spiciness level will vary from one brand to another.
Chili paste - This is optional for that extra kick. Only use it if you really enjoy spicy soups.
Red lentils - Red split lentils are perfect in this soup as they cook quickly and add a lovely creaminess.
Sweet potato - Dice it small so it cooks through at the same time as the lentils.
Coconut cream - You can also use the creamy top of a can of full-fat coconut milk here.
Chicken - Leftovers work great, just shred it up and add it at the end to warm through.
Pro tip
Toast the red lentils in the pot for a few minutes before adding potatoes and stock to enhance the flavor.
How to make chicken and red lentil soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil, add the onion, carrots, and celery until softened. Add garlic and ginger until fragrant.
Stir in the tomato paste, curry paste, and chili paste. Add the red lentils, sweet potato, and stock. Bring to a boil, then simmer until tender.
Next, stir in coconut cream and chicken and heat through.
Season with salt and pepper to taste, then garnish with cilantro and serve.
Substitutions and variations
- To make it vegan, simply omit the chicken and use vegetable broth instead of chicken stock.
- Feel free to swap the sweet potato for another root vegetable like butternut squash or parsnips.
- Add some cooked rice noodles or ramen noodles to the soup for a more substantial meal.
Recipe tips and notes
- This soup is even better the next day, so make a big batch and enjoy it for lunch or dinner throughout the week.
- For a thicker soup, simmer it uncovered to allow some of the liquid to evaporate.
- I love using leftover rotisserie chicken for this recipe, it's so convenient! Alternatively, you can air fry some chicken breast while the soup simmers and stir it in at the end.
What to serve with chicken red lentil soup
- I love to top the soup up with fresh cilantro and add a splash of lime juice right before serving for some extra brightness.
- Serve the soup with a slice of crusty bread or a warm naan to scoop up all the deliciousness.
- Stir in a dollop of plain yogurt or a cooling cucumber raita to balance out the spiciness.
Leftovers and storage
- Leftovers keep well for up to 3-4 days in an airtight container in the refrigerator.
- Gently warm the soup on the stovetop over medium heat, stirring occasionally, or in the microwave until heated through.
- This soup freezes well for up to 3 months. Allow it cool completely before transferring it to a freezer-safe container or bag. Thaw overnight in the refrigerator before reheating.
If you've tried this spicy red lentil chicken soup recipe, please rate it and leave a comment below! I'd love to hear how it turned out.
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Spicy Red Lentil Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2-3 celery sticks, chopped
- 2 large garlic cloves, chopped
- 2 tablespoons fresh ginger, peeled and finely chopped
- 2 tablespoons tomato paste
- 2 tablespoons Thai red curry paste
- 1 teaspoon chili paste
- 7 oz (200 g) red lentils
- ½ lb (225 g) sweet potato, peeled and diced
- 5 cups (1.25 l) chicken stock
- 1 cup (250 g) coconut cream
- 2 cups (300 g) cooked chicken, shredded
- A handful of fresh cilantro
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes until softened.1 tablespoon olive oil1 medium onion2 medium carrots2-3 celery sticks
- Add the garlic and ginger and cook for another minute until fragrant.2 large garlic cloves2 tablespoons fresh ginger
- Stir in the tomato paste, Thai red curry paste, and chili paste. Cook for 1 minute, stirring often.2 tablespoons tomato paste2 tablespoons Thai red curry paste1 teaspoon chili paste
- Add the red lentils, sweet potato, and chicken stock. Bring to a boil, then reduce heat to low and simmer, partially covered, for 20-25 minutes, or until the lentils and sweet potato are tender.
- Stir in the coconut cream and shredded chicken. Heat through for a couple of minutes.1 cup coconut cream2 cups cooked chicken
- Season with salt and freshly ground black pepper to taste, then garnish with fresh cilantro and serve hot.Salt and freshly ground black pepper to tasteA handful of fresh cilantro
Video
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Morse says
Absolutely delicious recipe. Well worth making.