in Soup Recipes

Lentil soup with shrimp and mango

updated

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Ingredients for 4 servings:

  • 250 g Lentils, Puy (green lentils from France)
  • 2 shallots, finely chopped
  • 1 clove(s) garlic, finely chopped
  • 3 tbsp oil
  • 1 tbsp curry paste, red
  • 400 ml coconut milk
  • ½ liter chicken broth
  • 1 kaffir lime leaves
  • 150 g shrimps, small, crispy fried
  • 1 mango(s), cut into cubes
  • 1 bunch coriander greens, coarsely chopped
  • 4 spring onions, cut into fine rings
  • salt and pepper
  • Sugar

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

Fusion cuisine

Blanch the lentils for 5 minutes, rinse with cold water. Heat the oil and sauté the shallots and garlic. Add the curry paste. After a few minutes, stir in the lentils, coconut milk, chicken stock, and kaffir lime leaves, and simmer until the lentils are tender. Season the soup with salt, pepper, and sugar. Serve with the shrimp, cilantro, mango cubes, and spring onions.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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