Thai Yellow Curry Tortellini Soup

Thai Yellow Curry Tortellini Soup is easy to make in one pot and full of aromatic Thai yellow curry flavors and warming spices! It’s made with ground chicken, red split lentils, feel-good veggies and savory parcels of tortellini in a thick and creamy coconut milk broth. Wholesome, cozy and filling, it’s perfect for a cold winter day!

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Easy to make in one pot, chockfull of veggies, red lentils, chicken, aromatic herbs and a spicy and creamy Thai yellow curry coconut milk broth! This Thai Yellow Curry Tortellini Soup is also LOADED with delicious, savory parcels of ricotta & spinach tortellini!

This healthy one-pot soup that is incredibly flavorful and satisfying and perfect for any night of the week. It’s the ultimate flavor-packed Thai-Italian fusion soup!

We have here: 

• Ground chicken. Convenient, easy to cook and packed with protein to make this hearty soup filling! 
• Red lentils. They break down easily compared to whole lentils and give the soup a lovely thick and velvety consistency.
• Healthy veggies. We have carrots, sweet potatoes, red onion and baby spinach bringing their A-game! Plus aromatics like garlic, ginger and fresh chilies to infuse the soup with SO much flavor!
• Thai yellow curry paste and warming spices. The curry paste packs a flavorful punch and sets this soup apart from other tortellini and lentil soups!
• Coconut milk. Delivers that creamy Thai curry consistency and sweet coconutty flavors we all know and love!
• Tortellini. Who doesn’t love moreish pasta parcels in their soup!?
• Thai sweet basil. Added at the end, this Thai herb adds and intoxicating fragrant aroma and flavor to the soup and makes it irresistible!

If you love the sound of Thai curry lentil soups, check out my Thai red curry lentil soup and green curry lentil soup! 

Ingredient Notes and Substitutes

• Red Split Lentils: Red split lentils are orange-reddish in color and have a delicious flavor with a hint of nuttiness. They cook quicker than whole green or brown lentils because the husks have been removed. It only takes about 20 minutes for them to break down and give the soup a lovely thick and creamy texture.
• Veggies: Red onion (or use white or yellow onion), carrots, and sweet potatoes (any kind you like). We also have baby spinach to add some greenery to this hearty soup. 
• Aromatics: Garlic, ginger and fresh red chilies. I’ve used Thai Bird’s Eye chilies, but any small hot red chilies easily available to you will work. Adjust the quantity of chilies to taste based on your heat level preference.
• Makrut Lime Leaves: Also known as kaffir lime leaves, this Thai herb has a sweet citrusy scent and lime flavor. Find it in a Thai grocery store. Substitute with dried ground makrut lime leaves, which can be found in the Asian aisle or spices and seasonings section in supermarkets that are well-stocked with international ingredients.
• Thai Sweet Basil Leaves: Known as ‘horapa’ in Thai, this type of basil has an intoxicatingly fragrant aroma and sweet anise-like flavor. It’s often used in Thai curries. Find it in a Thai grocery store or Asian supermarket. Use regular Italian basil if unavailable.
• Lean Ground Chicken: Or substitute with lean ground turkey.
• Spices & Seasonings: Kosher salt, black pepper, ground cayenne, Thai chili powder (a combination of chili flakes, seeds and powder – substitute with crushed red pepper), turmeric powder, ground cumin, ground coriander.
• Thai Yellow Curry Paste: I use Mae Ploy Thai yellow curry paste in my home because the flavors are more authentic in my opinion. Other great brands I can vouch for are Maesri and Nam Jai. If you prefer a milder curry paste, De Siam and Thai Kitchen are both flavorful, good quality options. You can find yellow curry paste in large mainstream supermarkets, Thai and Asian grocery stores, and online.
• Low Sodium Chicken Broth: Adjust salt to taste if using regular salted chicken broth.
• Coconut Milk: Use full-fat for the best flavor and texture.
• Fish Sauce: Substitute with light soy sauce if unavailable.
• Brown Sugar Replacement: I used a brown sugar replacement made from allulose and monkfruit – Swerve Brown Sugar. However, you can use light brown or coconut sugar if preferred.
• Lime: For freshly squeezed lime juice.
• Ricotta & Spinach Tortellini: Use either fresh or frozen. If using frozen, simmer for an extra minute or two until thawed and cooked. Feel free to use cheese tortellini instead.
• To Serve (optional): Top off your bowl with chopped fresh coriander and sliced chili if you like. Serve with lime wedges for squeezing for extra fresh tangy flavors!

Full ingredient list and amounts are in the recipe card below.

How to Make Thai Yellow Curry Tortellini Soup

1. Cook the chicken. Use a large Dutch oven or stockpot to cook the ground chicken with salt in a little oil until just cooked. Transfer to a clean bowl and set aside.

2. Sauté the veggies. Add a little more oil to the pot and sauté the onion, carrots and sweet potatoes until slightly softened. Then add the garlic, ginger and red chilies and sauté to combine until fragrant.

3. Add the yellow curry paste. Stir-fry to combine until the paste has broken down and is fragrant.

4. Build the soup. Add the red split lentils, chicken broth, water, coconut milk, water, minced makrut lime leaves, and all of the spices and seasonings. Stir to combine and bring to a boil over high heat.

5. Simmer. Reduce the heat and the cooked ground chicken back into the pot. Cover and simmer for 20 minutes or until the lentils have softened and the carrots and sweet potatoes are tender.

6. Season. Stir in the fish sauce, brown sugar and lime juice. 

7. Add the tortellini. Add the tortellini and simmer for 5 minutes until tender.

8. Stir in the baby spinach and Thai sweet basil. Once just wilted, switch off the heat.

9. Serve! Divide evenly into bowls and top with chopped coriander and sliced chili if desired. Serve with lime wedges for squeezing if you like.

Full detailed instructions are in the recipe card below.

Variations

• Use a different ground meat. Lean ground turkey, sausage, pork, or beef would taste great.
• Use shredded leftover or store-bought rotisserie chicken. Switch out the ground chicken for cooked leftover shredded chicken or rotisserie chicken. You’ll need about 2.5 cups of shredded chicken. Add to the pot after simmering the broth and before adding the fish sauce, sugar and lime juice. Let it heat through before stirring in the tortellini. 
• Use different veggies. Use any other type of potatoes you love, pumpkin, butternut squash, green beans, green peas, celery, or turnips. Switch out the baby spinach for baby kale or chopped lacinato kale instead.
• Make it vegetarian/vegan. Use a plant-based ground meat substitute such as Quorn Meatless Grounds, Beyond Beef, OmniPork, or Impossible Meat. Also, use a vegetarian Thai yellow curry paste (without any shrimp paste or fish ingredients), veggie broth, and low sodium soy sauce instead of fish sauce. To make it vegan, follow the same instructions for making it vegetarian but also use vegan tortellini.
• Use a different type of pasta. Gnocchi or other parcel type of pasta with a filling such as ravioli would be delicious! 
• Add a can of tomatoes or tomato paste. If you’d like the soup to have tomato flavors, add a can of diced tomatoes or two tablespoons of double concentrated tomato paste.

FAQs

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Thai Yellow Curry Tortellini Soup

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Easy to make in one pot and full of aromatic Thai yellow curry flavors and warming spices, this creamy Thai Yellow Curry Tortellini Soup is a hearty, satisfying and DELICIOUS meal!

• Author: Lavina
• Prep Time: 20
• Cook Time: 30
• Total Time: 50 minutes
• Yield: 6 1x
• Category: Dinner
• Method: Simmer
• Cuisine: Thai-inspired

Ingredients

Scale 1x2x3x

• 125 grams / ¾ cup + 2 TBSP Red Split Lentils
• 200 grams / 1 medium Red Onion – finely chopped
• 25 grams / 6 Garlic cloves – minced
• 16 grams / 1-inch piece Ginger – peeled, minced (about 2 tablespoons minced)
• 50 grams / 2-16 fresh Red Chilies (Thai Bird’s Eye or any other small hot red chilies – note 1*), to taste – finely chopped
• 268 grams / 4-5 small Carrots – peeled, diced
• 454 grams / 1 pound (2 medium) Sweet Potatoes – peeled, diced (weight is for peeled potatoes)
• 4 Makrut Lime Leaves (note 2) – destemmed, minced into a fine powder
• 100 grams / 3 cups Baby Spinach, washed if needed
• 20 grams / ≈ 1.5 cups Thai Sweet Basil Leaves (note 3) – picked off stems, rinsed, pat-dried
• 2 TBSP Canola Oil (or any other neutral flavored cooking oil), divided
• 545 grams / 1.2 pounds Lean Ground Chicken
• 1.5 TSP Kosher Salt, divided (use half the amount if using iodized table salt)
• 60 grams / 4 TBSP Thai Yellow Curry Paste (I use Mae Ploy brand – note 4)
• 946ml / 4 cups Low Sodium Chicken Broth
• 500ml / 2 cups Water
• 400ml / 14 fluid ounces (1 large can) Coconut Milk (full fat preferred)
• 1.5 TSP freshly cracked Black Pepper
• 1 TSP ground Cayenne (optional), to taste
• 1 TSP Thai Chili Powder (or crushed red pepper, optional – note 5), to taste
• 1 TSP Turmeric Powder
• ½ TSP ground Cumin
• ½ TSP ground Coriander
• 1 TBSP Fish Sauce, to taste
• 1 TBSP Swerve Brown Sugar Replacement (or use light brown or coconut sugar)
• 2 TBSP freshly squeezed Lime Juice
• 400 grams / 14 ounces Ricotta & Spinach Tortellini (fresh or frozen, or use cheese tortellini)
• To Serve (optional): Chopped coriander (cilantro), sliced chili, lime wedges for squeezing

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Instructions

Prep:

1. Prepare the ingredients: Place the red split lentils in a fine mesh strainer and pick through for sticks and stoned. Rinse well under cold water from the sink and set aside. Chop/prepare the red onion, garlic, ginger, chilies, carrots, sweet potatoes, makrut lime leaves, baby spinach and Thai sweet basil leaves as indicated in the ‘ingredients’ section.

Thai Yellow Curry Tortellini Soup:

1. Cook the chicken: Heat 1 tablespoon canola oil in a large Dutch oven or stockpot over medium-high heat. Add the ground chicken and season with ½ teaspoon kosher salt. Cook for 2-3 minutes, breaking up the clumps with a wooden spoon or meat masher until just cooked through. Transfer to a clean bowl and set aside.
2. Sauté the veggies: Heat the remaining 1 tablespoon of oil over medium-high heat. Add the red onion, carrots and sweet potatoes and sauté for 4-5 minutes until slightly softened. Add the garlic, ginger and red chilies and sauté for another minute until fragrant.
3. Add the yellow curry paste: Add the Thai yellow curry paste and stir-fry to combine until the paste has broken down and is fragrant.
4. Build the soup: Add the red split lentils, low sodium chicken broth, water, coconut milk, water, minced makrut lime leaves, remaining 1 teaspoon kosher salt, black pepper, ground cayenne, Thai chili powder (if using), turmeric powder, ground cumin, and ground coriander. Stir to combine and bring to a boil over high heat.
5. Simmer: Reduce the heat to medium-low and the ground chicken back into the pot. Cover and simmer for 20 minutes or until the lentils have softened and the carrots and sweet potatoes are tender.
6. Stir in the seasonings: Season with the fish sauce, brown sugar replacement and lime juice.
7. Add the tortellini and greens: Add the tortellini and simmer for 5 minutes. Stir in the baby spinach and Thai sweet basil until just wilted – 20-30 seconds. Taste and adjust fish sauce, sugar and lime juice if you feel it’s needed. Add a little more water if would like to adjust the consistency. Switch off the heat.
8. Serve: Divide evenly into bowls and garnish with chopped coriander, sliced chili and serve with lime wedges for squeezing if desired.

Equipment

Dutch oven

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Mae Ploy’s Thai yellow curry paste

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Red Split Lentils

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Notes

1. Fresh Red Chilies. Use any small hot red chilies that are easily available to you. Adjust the quantity and use more or less based on your heat level preference. You can omit them if you prefer a milder soup.
2. Makrut Lime Leaves. Also known as kaffir lime leaves, this Thai herb has a sweet citrusy scent and lime flavor. Find it in a Thai grocery store. Substitute with ½ tablespoon dried ground makrut lime leaves, which can be found in the Asian aisle or spices and seasonings section in supermarkets that are well-stocked with international ingredients.
3. Thai Sweet Basil Leaves. Known as ‘horapa’ in Thai, this type of basil has an intoxicatingly fragrant aroma and sweet anise-like flavor. It’s often used in Thai curries. Find it in a Thai grocery store or Asian supermarket. Or use regular Italian basil if unavailable.
4. Thai Yellow Curry Paste. I use Mae Ploy Thai yellow curry paste in my home because I find the flavors to be more authentic. Other great brands I can vouch for are Maesri and Nam Jai. If you prefer a milder curry paste, De Siam and Thai Kitchen are both flavorful, good quality options. You can find yellow curry paste in large mainstream supermarkets, Thai and Asian grocery stores, and online.
5. Thai Chili Powder. Made from a combination of chili powder, flakes, and seeds. Substitute with crushed red pepper if unavailable. Feel free to leave it and the ground cayenne out if you prefer a milder soup.
6. Storing and reheating leftovers. Store in airtight sealed containers for up to 3-5 days in the fridge. Reheat in the microwave for 2-3 minutes, stirring once in between, until hot throughout. Alternatively, reheat in a pot on the stovetop. Note that the soup thickens as it cools and the tortellini absorbs liquid over time in the fridge. You may need to add extra water or broth when reheating to achieve your desired consistency.
7. To freeze. Transfer to airtight freezer-friendly container(s) and freeze for up to 3 months. I recommend freezing individual servings in smaller containers so that you thaw only what you need. For extra protection against freezer burn, wrap each container in a sheet of aluminum foil. To thaw, place in the fridge overnight. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes, stirring once in between, until hot throughout.
8. Make ahead and freezing tips. Follow steps 1-6, then allow the soup to cool and transfer to a freezer-friendly sealed airtight container(s) or zipper bags. Freeze for up to 3 months. Thaw in the fridge overnight and reheat in a Dutch oven on the stovetop until hot. Then add the tortellini, baby spinach, and Thai sweet basil (follow the remaining steps – 7-8).
9. See ‘Variations’ and ‘FAQs’ section in the post to customize this soup.

Nutrition

• Serving Size: 1 bowl
• Calories: 633
• Sugar: 9.9g
• Sodium: 1719.7mg
• Fat: 23.2g
• Saturated Fat: 8.4g
• Unsaturated Fat: 14.7g
• Trans Fat: 0.1g
• Carbohydrates: 71.5g
• Fiber: 9g
• Protein: 33.1g
• Cholesterol: 80.1mg

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