Coconut Curry Lentil Soup with Spicy Shrimp

Recipe Courtesy of Jennifer Behm

I actually gave my nephew five index cards and had him pick two, and that is how I picked my recipe. I have cooked the coconut curry over rice before, but thought lentils would be yummy and soup can be tough to get great flavor into in an hour. That was the first time I executed that dish in its entirety.

My inspiration came from flavors that I like and then combining things that I think fit together.


  • 12 shrimp
  • pinch of cumin
  • pinch of turmeric
  • pinch of curry powder
  • pinch of cayenne
  • Sriracha, to taste
  • salt and pepper
  • 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
  • 15-ounce can coconut milk
  • 1 teaspoon red curry paste
  • 1 teaspoon curry paste
  • 1 1/2 teaspoon tomato paste
  • scallions for garnish


  1. Peel and clean shrimp, marinate in pinches of cumin, turmeric, curry powder, cayenne, Sriracha, salt, pepper, and extra-virgin olive oil.

  2. Rinse green and red lentils, set aside.

  3. Toast turmeric, cumin, curry powder and ginger in small saute pan over low heat.

  4. 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.

  5. Deglaze the pan with 1 cup. chicken stock. Add toasted spices, coconut milk, curry paste, tomato paste, lentils and simmer over low heat for 15-20 minutes.

  6. Heat a grill pan to medium high heat, cook shrimp 3 minutes each side.

  7. Spoon soup into bowls, place 3 shrimp tail up in the middle of each bowl, garnish with scallions.

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Coconut Curry Lentil Soup with Spicy Shrimp