With the unexpected cold and dropping temperatures, it’s a great time for a hearty soup. I found myself in a mood for some comforting lentil soup with a twist and paired it with some Thai flavors for a spicy take on lentil soup. With red curry and coconut milk, this soup brings flavorful comfort. Additionally, I topped it with some seared shrimp for an added layer of flavor and some added protein. The soup itself is great with it without a meat topper.
This is a quick 30-minute soup which really is a soup gem. Check out the recipe below.
Ingredients:
1/2 lb red lentils (or preferred with similar cooking time)
1 cup diced onion
4 cloves garlic
1 1/4 tbsp red curry powder
1/2 tbsp sea salt
1 tbsp onion powder
1 tbsp garlic powder
1/2 tbsp cayenne (optional)
2 1/2 cups water
1 13.5 oz can lite coconut milk
Shrimp Ingredients:
1 lb of large shrimp
1/2 tbsp avocado or olive oil
1/2 tbsp onion powder
1/2 tbsp garlic powder
1 tsp salt
1/2 tbsp cayenne (optional)
Juice of half a lime
Directions:
- Peel and dice onion. Peel off garlic papers (pro tip: smashing gently with the flat of the knife makes it easier!)
- Add lentils to a medium pot. Add in onion, garlic and water and bring to a boil.
- Stir gently and add in seasoning. Stir again and boil for 20 minutes over medium low heat.
- Add in coconut milk. (Optional: add in a 1/2 tsp of each seasoning minus the curry to season the coconut milk.)
- Turn off heat and let cool for 5-10 minutes before either using a immersion blender to smooth the soup in the pot, or a separate blender device.
- Lay out shrimp on a layer of paper towels and pat dry.
- In a large pan, add oil over medium heat.
- Season shrimp with half the seasonings and place in pan, seasoned side down. Season the other side.
- Flip after 2-3 minutes. Let the other side cook and squeeze a half of lime over the pan.
- Add soup to bowl. Top and enjoy.