John Myers
Red Lentil Coconut Soup with Scampi
The perfect red lentil coconut soup with scampi recipe with a picture and simple step-by-step instructions.
- 1 Pc. Onion
- 2 Pc. Garlic cloves
- 1 Pc. Red pepper
- 1 Pc. Celery sticks
- 1 Pc. Carrot
- 1 Pc. Fresh ginger (approx. 3 cm)
- 2 tbsp Oil
- 3 tsp Mild curry powder
- 175 g Lentils red
- 700 ml Vegetable broth
- 400 ml Coconut milk
- 2 tbsp Lemon juice
- Salt
- Cayenne pepper
- Lemon balm
- Shrimp
- Peel and chop the onion and garlic. Wash, clean and chop the bell pepper and celery. Peel and dice the carrot. Peel the ginger and dice it.
- Heat the oil in a saucepan. Sauté the onion, garlic, ginger and curry powder for about 1 minute while stirring.
- Rinse the lentils in a colander, drain and add to the onions with paprika, celery and carrots. Pour in the vegetable stock and coconut milk and bring to the boil. Cook everything gently for 20-25 minutes, until the lentils have crumbled and the vegetables are soft.
- Puree the soup with the hand blender, pass through a fine sieve as desired. Season to taste with lemon juice, salt and cayenne pepper.
- Wash lemon balm and shake dry. Pluck the leaves and sprinkle them on the hot soup.
- Wash the shrimp and remove the skin, devein (if you haven’t already done so). Then fry in olive oil and garlic and serve with the soup (e.g. 4 prawns on a skewer).
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