Coconut Curry Lentil Soup with Spicy Shrimp

By á-114543

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

Preparation

Step 1

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.