Coconut Curry Lentil Soup With Spicy Shrimp Recipe 45 Food

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SHRIMP CURRY WITH LENTILS AND COCONUT RICE



Shrimp Curry with Lentils and Coconut Rice image

Provided by Tyler Florence

Categories     main-dish

Time 2h

Yield 4 servings

Number Of Ingredients 33

Ghee or olive oil
4 cloves garlic, sliced
1/2 onion, chopped
1 tablespoon freshly grated ginger
1 teaspoon ground cumin
1 teaspoon ground coriander
1 cup orange lentils
2 cups chicken broth
1/2 cup water
Kosher salt
1 onion, roughly chopped
1 tablespoon ghee or olive oil
1 tablespoon garam masala
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon freshly ground black pepper
1/2 cup fresh diced tomatoes (about 1 medium tomato)
2 tablespoons freshly grated ginger
6 cloves garlic, sliced
2 cups chicken stock
1 tablespoon tamarind paste
1 serrano pepper
1 1/2 14-ounce cans coconut milk
1 tablespoon apple cider vinegar
1 tablespoon fresh lemon juice
Kosher salt
2 pounds large, head-on shrimp
Two 14-ounce cans coconut milk
1 cup basmati rice
1 tablespoon freshly grated ginger
1/2 onion, chopped
Kosher salt

Steps:

  • Apricot chutney, fresh cilantro leaves and sliced green onions, for serving
  • For the lentils: Coat a medium pot with ghee or olive oil and heat over medium. Add the garlic, onion, ginger, cumin and coriander and cook, stirring, until the onions are soft, about 5 minutes. Add the lentils, chicken stock and water and bring to a boil. Reduce the heat to low, cover and simmer until the lentils are soft, about 35 minutes. Season with salt and keep warm.
  • Meanwhile for the rice: Add the coconut milk, rice, ginger, onion and 1/2 teaspoon salt in a medium saucepan, bring to a boil and then reduce the heat to low, cover and simmer until rice is tender and has absorbed all liquid, about 25 minutes. Keep warm.
  • For the curry: Process the onion in a blender or food processor until a puree.
  • Heat the ghee in a large pot over medium heat. Add the garam masala, turmeric and cumin, coriander and pepper stir until the spices toasted are fragrant, about 1 minute. Pour the onion puree into pot and then add the tomatoes, ginger and garlic. Cook, stirring, until the mixture thickens, 6 to 8 minutes. Add the chicken stock, tamarind and serrano pepper, stir well, bring to a simmer and cook for 5 minutes. Add the coconut milk, vinegar and lemon juice bring to a simmer and cook for 10 minutes. Add the shrimp and simmer until they are pink and cooked through, 5 to 7 minutes.
  • To serve: Scoop mounds of rice in shallow bowls, add curry and lentils on either side of the rice. Top each bowl with apricot chutney, cilantro and green onion.

LENTIL VEGETABLE COCONUT CURRY SOUP



Lentil Vegetable Coconut Curry Soup image

Indian-style seasoning, lentils and a healthy array of veggies combined with a sweet tomato and coconut milk broth. Thanks to my friends at the potluck who requested the recipe. :)

Provided by Lindsaybean

Categories     Lentil

Time 1h20m

Yield 12 serving(s)

Number Of Ingredients 26

2 tablespoons coconut oil
6 garlic cloves, minced
1 onion, diced
3 carrots, sliced
3 celery ribs, sliced
1 head cauliflower, chopped into small pieces
1 potato, diced into 1/2 inch cubes
1 bunch kale, chopped into small pieces
2 tablespoons curry powder
1 tablespoon garam masala
2 teaspoons cumin
1 teaspoon turmeric
1 teaspoon coriander
2 teaspoons chili powder, hot
3 cups red lentils, rinsed
8 cups water
3 tablespoons vegetable bouillon
3 tablespoons tomato paste
diced tomato
1 (16 ounce) can coconut milk
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon celery powder
1 tablespoon salt
1/2 teaspoon pepper
lime wedges or lemon wedge, to garnish

Steps:

  • Heat coconut oil in a heavy-bottomed large soup pot on medium until a drop of water sizzles in it; be careful not to let the oil smoke.
  • Add garlic and saute for 1 min, stirring.
  • Continue to stir fairly frequently as you add more veggies, and keep the lid on in between stirring. Add onion and saute 5 minute Add carrots and celery and saute another 5 minute Add the cauliflower, potato and kale, and saute another 5 minute
  • Add the curry, garam masala, cumin, turmeric, coriander, and chili powder and stir. Let saute a few more minutes, and then add everything else. (NOTE: if you prefer, you can use more bouillon instead of the granulated garlic, granulated onion and celery powder.).
  • Bring to a boil uncovered, stirring occasionally, and then reduce to medium low and partially cover.
  • Stir occasionally and test lentils after about 25 minutes. Continue cooking until they are soft. If you find the broth needs more flavor, add more bouillon or more of the curry seasonings.
  • Serve with lemon or lime wedges to squeeze into the soup.

SHRIMP CURRY SOUP



Shrimp Curry Soup image

Make and share this Shrimp Curry Soup recipe from Food.com.

Provided by Cal Chef

Categories     Asian

Time 2h

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs sweet potatoes, peeled and cubed
1/2 cup butter
1 onion, sliced
2 carrots, sliced
1/2 cup garlic, chopped
1/2 cup fresh ginger, chopped
1 -2 jalapeno, diced
1/4 cup curry powder
1 large tart apple, diced
4 cups chicken broth
13 1/2 ounces unsweetened coconut milk
cider vinegar
salt
pepper
1/2 lb medium shrimp, peeled and deveined
1 orange, zest of
1/3 cup fresh cilantro, chopped
1/4 cup raisins
2 tablespoons mango chutney
1/3 cup heavy cream, whipped to soft peaks
1/2 cup unsweetened dried shredded coconut, lightly toasted

Steps:

  • Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
  • In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
  • Add garlic, ginger, chillies and curry, cook one minute.
  • Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
  • Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
  • Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
  • In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
  • Fold mango chutney into whipped cream and reserve.
  • Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
  • Serve immediately.

SPICY LENTIL-COCONUT CURRY/SOUP



Spicy Lentil-Coconut Curry/Soup image

This is a modification of a soup recipe I learned in a vegan cooking class. I've tinkered with it quite a bit over the years, and it's quite different from the original now. It can be made as a curry or a soup, depending on the amount of liquid used. When I make it as a curry, I often double this recipe and serve it over recipe #284073. Use onion if you can't find fennel, or to ramp up the spiciness. To prepare fennel bulbs, cut off stalks and strip outer layer off bulb before chopping. Freezes well.

Provided by MN_SpiceHunter

Categories     Curries

Time 1h5m

Yield 3 bowls, 3 serving(s)

Number Of Ingredients 23

1/2 cup lentils
2 cups water
2/3 cup water (for soup version only)
1 teaspoon turmeric
1 teaspoon sea salt
1 tablespoon olive oil
1 pinch asafoetida powder (hing)
1/3 teaspoon cumin seed
1/3 teaspoon mustard seeds
1/3 teaspoon sesame seeds
1/4 teaspoon mild cinnamon
2 dried hot peppers
1 garlic clove, minced
1 cup fennel bulbs, chopped fine or 1 small white onion, chopped
3 medium tomatoes, chopped
1 small jalapeno pepper, cored, seeded and minced fine
2 tablespoons fresh cilantro, chopped or 4 teaspoons dried cilantro
1 tablespoon brown sugar or 1 tablespoon maple syrup
2 tablespoons unsweetened coconut, shredded
1 teaspoon cumin powder
1/2 teaspoon coriander
1/2 teaspoon cayenne
1 teaspoon garam masala

Steps:

  • In a large saucepan, simmer lentils in 2 cups water for 30 minutes or until soft. Remove from heat.
  • Combine lentils and their cooking liquid with turmeric & salt in a blender or food processor. Blitz 10-15 seconds or until fairly smooth. Return to saucepan.
  • Add cilantro, coconut, brown sugar, cumin powder, coriander, cayenne, , cinnamon and garam masala. Stir well. Cover and set aside.
  • In a large frying pan or skillet, heat the oil.
  • Add hing, seed mixture and hot red peppers. Sauté until the seeds begin to pop. This will only take a few seconds!
  • Add the fennel, garlic and jalapeño, sauté until halfway to soft. Add tomatoes, continue sautéing until fennel is soft and tomatoes are hot and beginning to lose their shape. Remove from heat.
  • Add fennel/tomato mixture to lentil mixture in saucepan. Stir well. For soup, add the extra 2/3 cup water. Cover and cook on low heat 15 minutes. Remove hot red peppers before serving.

Nutrition Facts : Calories 202.6, Fat 11.5, SaturatedFat 6.1, Sodium 811.1, Carbohydrate 22.5, Fiber 7.3, Sugar 9.4, Protein 5.6

COCONUT CURRY LENTIL SOUP WITH SPICY SHRIMP RECIPE - (4/5)



Coconut Curry Lentil Soup with Spicy Shrimp Recipe - (4/5) image

Provided by á-114543

Number Of Ingredients 24

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

Steps:

  • 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.

SPICY RED LENTIL COCONUT SOUP



Spicy Red Lentil Coconut Soup image

Make and share this Spicy Red Lentil Coconut Soup recipe from Food.com.

Provided by chia2160

Categories     Lentil

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

2 teaspoons olive oil
2 cups onions, chopped
1 tablespoon ginger, minced
5 garlic cloves, minced
1 teaspoon cumin
1/2 teaspoon ground coriander
1 pinch cinnamon
3 cups chicken stock
1 cup dried red lentils
1/2 cup water
1 cup light coconut milk
3 tablespoons Thai basil, chiffonaded
2 tablespoons fresh lime juice
salt and pepper

Steps:

  • heat oil in a large saucepan.
  • add onions, spices and garlic and cook until softened.
  • add lentils, brith, and water and bring to a boil.
  • cover, reduce heat, and simmer 30 minutes or until lentils are tender.
  • remove from heat and let it stand for 5 minutes.
  • with an immersion blender puree soup until it's smooth.
  • (this can also be done in a blender, in batches).
  • stir in coconut milk and remaining ingredients.
  • serve.

Nutrition Facts : Calories 445.2, Fat 18.4, SaturatedFat 12.7, Cholesterol 5.4, Sodium 302.6, Carbohydrate 52.7, Fiber 17.9, Sugar 12, Protein 20.2

VEGAN COCONUT CURRY RED LENTIL SOUP



Vegan Coconut Curry Red Lentil Soup image

This hearty and flavorful soup is delicious, filling and healthy. Great as a thick winter soup with naan bread, or as a dahl/stew with rice.

Provided by ivi_1988

Categories     Curries

Time 50m

Yield 8 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 tablespoon curry powder (or up to 2T if you are a big curry fan)
1/2 teaspoon cinnamon
1 onion, chopped
2 carrots, peeled and diced
2 teaspoons fresh ginger, grated
2 garlic cloves, chopped
2 teaspoons salt
1 teaspoon sugar
1/3 cup tomato paste
7 cups water
1 (15 ounce) can coconut milk
2 cups red lentils
1 (15 ounce) can garbanzo beans, drained (chickpeas)
1 tablespoon fresh lime juice
fresh cilantro (for garnish)
lime wedge (for garnish)

Steps:

  • To a large pot or dutch oven over medium heat, add the oil. Add the curry powder and cinnamon and cook, stirring often, until the spices are fragrant, about 2 minutes.
  • Add the onion and cook 2-3 minutes, followed by the carrots, ginger, and garlic, salt, sugar, and tomato paste. Cook, stirring, for 2 minutes more.
  • Pour in the water, coconut milk, lentils, and chickpeas. Stir and bring to a simmer. Cook uncovered, stirring occasionally, for 25 minutes or until the lentils are tender and the soup has thickened.
  • At the very end, stir in the lime juice. Taste for seasoning and serve with fresh cilantro and lime wedges.

Nutrition Facts : Calories 469.6, Fat 12.6, SaturatedFat 9.1, Sodium 867.8, Carbohydrate 76.3, Fiber 9.1, Sugar 31.8, Protein 16.2

CURRIED LENTIL SOUP



Curried Lentil Soup image

Make and share this Curried Lentil Soup recipe from Food.com.

Provided by Aroostook

Categories     Lentil

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon oil
1 cup onion, chopped
2 cloves garlic, crushed
2 tablespoons curry powder
4 cups chicken broth
2 1/2 cups water
2 cups canned tomatoes, chopped
2 cups lentils
1 cup carrot, finely chopped
1 cup parsley, chopped
salt and pepper

Steps:

  • Saute onion and garlic until soft.
  • Stir in curry powder and mx well.
  • Add all the rest of the ingredients except the parsley.
  • And simmer covered until cooked through (about 45 minutes).
  • Stir in parsley and simmer 5 more minutes.

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