© Lisa Linder
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Serves : 10

Red lentils make a hearty addition to this surprisingly tangy and fragrant Asian-style coconut soup.    Warming Soup Recipes  

How to Make It

Step 1    

In a small skillet, toast the fennel, cumin and coriander seeds over moderate heat until fragrant, about 2 minutes; let cool. Transfer to a spice grinder and finely grind the spices.

Step 2    

In a medium casserole, heat the oil until shimmering. Add the carrots, onions, leek, garlic, ginger and chile and cook over moderately high heat until softened and lightly browned, about 5 minutes. Add the ground spices and cook until fragrant, about 2 minutes longer. Add the water, coconut milk and lime leaves and bring to a boil. Stir in the lentils and simmer over low heat, stirring occasionally, until tender, about 20 minutes. Season with salt and pepper.

Step 3    

In a food processor, combine the garlic with the cilantro and mint and pulse until finely chopped. Add the shrimp and pulse until coarsely chopped. Transfer the mixture to a bowl and stir in the cornstarch, 1 tablespoon of fish sauce and the sesame oil. Refrigerate for 30 minutes.

Step 4    

Using slightly moistened hands, roll teaspoons of the shrimp mixture into balls and arrange on a plastic wrap-lined plate.

Step 5    

Add the shrimp dumplings and the 2 teaspoons of fish sauce to the casserole and simmer just until the dumplings are slightly pink and cooked, about 5 minutes. Remove the lime leaves. Stir in the lime juice and cilantro and serve, passing the fish sauce at the table.

Make Ahead

The soup can be prepared through Step 2 and refrigerated overnight. The shrimp balls can be refrigerated overnight.

Suggested Pairing

This rich, spicy soup demands a dry and fruity white such as a Sauvignon Blanc.

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