Coconut Curry Lentil Soup with Spicy Shrimp

Photo by Alicia I.
Adapted from google.com

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

PREP TIME

10

minutes

TOTAL TIME

30

minutes

SERVINGS

4

servings

Adapted from google.com

Ingredients

  • 12

    shrimp

  • Pinch of cumin

  • Pinch of turmeric

  • Pinch of curry powder

  • Pinch of cayenne

  • Sriracha, to taste

  • Salt and pepper, to taste

  • Extra-virgin olive oil

  • 1/3

    cup red lentils

  • 1/3

    cup green lentils

  • 1

    teaspoon turmeric

  • 1

    teaspoon cumin

  • 1

    teaspoon curry powder

  • 1

    teaspoon ginger

  • 2

    tablespoons butter

  • 1

    medium white onion, diced

  • 2

    large carrots, diced

  • 2

    garlic cloves, minced

  • 1

    cup chicken stock

  • 1

    (15-ounce) can coconut milk

  • 1

    teaspoon red curry paste

  • 1

    teaspoon curry paste

  • 1 1/2

    teaspoon tomato paste

  • Scallions for garnish

Directions

Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and extra-virgin olive oil. Rinse green and red lentils, set aside. Toast turmeric, cumin, curry powder and ginger in small saute pan over low heat. In a large saute pan, saute onions and carrots in 2 tablespoons of butter until onion is slightly translucent, then add garlic. Cook for 2 minutes. Deglaze the pan with 1 cup. chicken stock. Add toasted spices, coconut milk, curry paste, tomato paste, lentils and simmer over low heat for 15 to 20 minutes. Heat a grill pan to medium high heat, cook shrimp 3 minutes each side. Spoon soup into bowls, place 3 shrimp tail up in the middle of each bowl, garnish with scallions.

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