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Red Lentil Curry Soup with Shrimp

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.


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


  1. Peel and dice onion. Peel off garlic papers (pro tip: smashing gently with the flat of the knife makes it easier!)
  2. Add lentils to a medium pot. Add in onion, garlic and water and bring to a boil. 
  3. Stir gently and add in seasoning. Stir again  and boil for 20 minutes over medium low heat.
  4. Add in coconut milk. (Optional: add in a 1/2 tsp of each seasoning minus the curry to season the coconut milk.)
  5. 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.
  6. Lay out shrimp on a layer of paper towels and pat dry.
  7. In a large pan, add oil over medium heat.
  8. Season shrimp with half the seasonings and place in pan, seasoned side down. Season the other side.
  9. Flip after 2-3 minutes. Let the other side cook and squeeze a half of lime over the pan. 
  10. Add soup to bowl. Top and enjoy.