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MasterChef winner cooks meal of a lifetime

MasterChef winner wows with quail

She left adductor muscles attached to her pan-seared scallops. He screwed up a chocolate torte. No, the meals prepared by the two finalists of MasterChef Season 2 were not perfect. But, oh, how far they'd come.

Coconut Curry Lentil Soup with Spicy Shrimp

Coconut Curry Shrimp SoupRecipe Courtesy of Jennifer Behm

Makes 4 servings

Ingredients:

  • 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

Directions:

  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.
Photo credit: Fox

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