Best 3 Coconut Curry Lentil Soup With Spicy Shrimp Recipes

COCONUT CURRY SOUP WITH SHRIMP

Coconut Curry Soup with Shrimp image

This Coconut Curry Soup is infused with ginger, garlic, red curry paste and coconut milk. Loaded with succulent shrimp and vegetables, this tasty Thai soup is easy to make and ready in under 30 minutes!

Provided by Chef Kathy McDaniel

Categories Soup

Time 25m

Number Of Ingredients 16

Ingredients

2 tbsp coconut oil (vegetable or peanut oil can be use)
1 red bell pepper, thinly sliced
5 oz white button mushrooms, stems removed and sliced
2 tbsp garlic, minced
2 tsp ginger, minced or grated
2 tbsp red curry paste
4 cups chicken stock (or fish stock)
2 tbsp soy sauce
3 tsp fish sauce
1 (14 ounces) can regular coconut milk
1 teaspoon brown sugar
1/4 tsp pepper
1 lb large shrimp, deveined and peeled
1 tablespoon lime juice
¼ cup green onions, sliced
2 tbsp fresh basil, chopped

Steps:

Heat oil in a large soup pot over medium heat.
Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.

Nutrition Facts : Calories 305 kcal, Carbohydrate 16 g, Protein 32 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 292 mg, Sodium 2085 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

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

Ingredients

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

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

Ingredients

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

### Tips * To make the soup vegan, omit the shrimp and use vegetable broth instead of chicken broth. * To make the soup spicier, add more curry powder or red pepper flakes to taste. * For a creamier soup, use an immersion blender to puree some of the lentils. * Serve the soup with your favorite toppings, such as rice, yogurt, cilantro, or lime wedges. ### Conclusion This coconut curry lentil soup is a flavorful and satisfying meal that is perfect for a cold night. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a delicious and healthy soup recipe, give this one a try!