Why You’ll Love This Asian Chicken and Lentil Soup

• It’s a flavour powerhouse. We’re not just talking about a simple broth here. The combination of fresh ginger, garlic, soy, and a hit of lime at the end creates layers of taste that are deep, savoury, and surprisingly refreshing.
• It’s a meal-prep dream. This soup tastes even better the next day, as the flavours have more time to get to know each other. You can make a big batch and have lunches or dinners sorted for days—it freezes beautifully, too.
• It’s incredibly nourishing. Packed with protein from the chicken and lentils, and loaded with veggies, it’s a one-pot wonder that truly fuels your body. You’ll feel satisfied but not weighed down, which is a win in my book.
• It’s endlessly adaptable. Got some spinach that needs using? Throw it in! Prefer a bit of heat? A swirl of chilli oil at the end is magic. This recipe is a fantastic template you can make your own.

Ingredients & Tools

• 1 tbsp neutral oil (like avocado or grapeseed)
• 1 large yellow onion, finely diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 lbs boneless, skinless chicken thighs
• 1 cup brown or green lentils, rinsed
• 8 cups low-sodium chicken broth
• 3 tbsp soy sauce (or tamari)
• 1 tbsp fish sauce (optional, but highly recommended for depth)
• 1 lime, juiced
• For serving: fresh cilantro, sliced green onions, extra lime wedges

Tools: A large, heavy-bottomed pot or Dutch oven is essential here.

The quality of your broth really makes a difference, so if you can, use a good-quality one. And don’t skip the fresh ginger and lime—they’re the ingredients that lift the whole soup from simple to spectacular.

Serves: 6 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour

Before You Start: Tips & Ingredient Notes

• Chicken thighs over breasts? Absolutely. Thighs stay incredibly moist and tender during the simmering process, and they pack more flavour. Breasts can easily become dry and stringy.
• Rinse those lentils! It’s a small step, but giving your lentils a good rinse in a fine-mesh sieve removes any dust or debris. You’ll notice a cleaner taste and better texture.
• Fish sauce fear? I get it, it smells strong. But trust me, once it’s cooked into the soup, it doesn’t taste fishy at all. It adds a deep, savoury, umami backbone that soy sauce alone can’t achieve. A little goes a long way.
• Low-sodium broth is key. Because we’re adding soy sauce, which is salty, starting with a low-sodium broth gives you control over the final seasoning. You can always add more salt at the end, but you can’t take it out!

How to Make Asian Chicken and Lentil Soup

Serving Suggestions

Complementary Dishes

• A simple green salad with a ginger-sesame vinaigrette — The crisp, cool salad provides a lovely textural contrast to the warm, hearty soup. The ginger in the dressing will echo the flavours in the bowl beautifully.
• Crusty bread or garlic naan — Perfect for dipping and scooping up every last bit of the delicious broth. There’s something so satisfying about it.
• Steamed jasmine rice — For an even more substantial meal, you can spoon the soup over a bed of fluffy rice. It turns it into a stew-like dish that’s incredibly filling.

Drinks

• Iced green tea — The slight bitterness and clean finish of green tea complement the savoury notes of the soup without overpowering them.
• A crisp, dry Riesling — If you’re enjoying this for a cosy dinner, a glass of off-dry white wine with its hint of sweetness and acidity can be a fantastic pairing.
• Sparkling water with a slice of lemon — Sometimes, simplicity is best. The bubbles are refreshing and help cleanse the palate between spoonfuls.

Something Sweet

• Mango sorbet — The tropical sweetness of mango is a wonderful, light way to finish the meal and contrasts nicely with the savoury soup.
• Fortune cookies — A fun, thematic end that adds a little bit of whimsy to your dinner table.
• Lychee fruit — Fresh or canned, lychees are sweet, floral, and juicy—a perfect, simple palate cleanser.

Top Mistakes to Avoid

• Mistake: Boiling the soup too vigorously after adding the lentils. A gentle simmer is what you want. A rolling boil can cause the lentils to break down too much and make the soup mushy.
• Mistake: Adding the lime juice too early. The bright, acidic flavour of lime juice mellows and can become bitter if cooked for too long. Always stir it in at the very end, right before serving.
• Mistake: Not tasting and adjusting seasoning at the end. Soups need a final taste test. The flavours develop as it cooks, so you might need an extra pinch of salt, a dash more soy, or another squeeze of lime to make it perfect.
• Mistake: Overcooking the chicken. By removing the thighs to shred them as soon as they’re cooked through, you guarantee tender, juicy meat. Leaving them in the simmering broth for the entire time can make them tough.

Expert Tips

• Tip: Make it ahead. This soup is a champion of make-ahead meals. Let it cool completely, then store it in airtight containers in the fridge for up to 4 days. The lentils will continue to absorb liquid, so you may need to add a splash of broth or water when reheating.
• Tip: Freeze like a pro. This soup freezes exceptionally well for up to 3 months. Portion it into freezer-safe containers, leaving a little space for expansion. Thaw overnight in the fridge before reheating gently on the stove.
• Tip: Customize your toppings. Toppings are a great way to keep the soup exciting. Try a drizzle of chilli crisp or sriracha for heat, a spoonful of crispy fried shallots for crunch, or a soft-boiled egg for extra protein.
• Tip: For a clearer broth, skim the foam. Sometimes a little foam rises to the top when the soup first comes to a boil. You can skim this off with a spoon for a clearer, more polished-looking broth, but it’s purely aesthetic—the taste is the same!

FAQs

Can I use red lentils instead of brown or green?
You can, but the result will be quite different. Red lentils break down much faster and become very soft, creating a thicker, almost puréed consistency. If that’s what you’re after, go for it! Just reduce the simmering time to about 15-20 minutes, as they cook much quicker. The soup will be less brothy and more like a hearty stew.

Is this soup spicy?
The recipe as written is not spicy at all—it’s more savoury and aromatic. However, it’s a fantastic base for heat if you like it! I love adding a teaspoon of sambal oelek or a few slices of fresh Thai chilli when I add the garlic and ginger. Or, simply serve it with chilli oil or hot sauce on the side so everyone can customize their own bowl.

Can I make this vegetarian or vegan?
Absolutely! For a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can add extra lentils or a can of rinsed chickpeas for protein. For vegan, also ensure your soy sauce and fish sauce are vegan (use tamari and a vegan fish sauce substitute). The soup will still be deeply flavourful and satisfying.

My soup is too thick. What should I do?
No problem at all! Lentils absorb a lot of liquid, especially as the soup sits. Simply thin it out by adding more broth or even a bit of water when you reheat it. Give it a good stir and taste again, as you might want to adjust the seasoning slightly after diluting it.

Can I use a slow cooker or Instant Pot?
Yes to both! For a slow cooker, sauté the veggies first (for best flavour), then add everything except the lime juice and toppings. Cook on low for 6-7 hours or high for 3-4. Shred the chicken, then stir in the lime juice. For an Instant Pot, use the sauté function for the veggies, then add everything except the lime. Cook on high pressure for 15 minutes, quick release, then stir in the lime juice.