Ingredients

• SOUP
  1. 2 teaspoons fennel seeds
  2. 2 teaspoons cumin seeds
  3. 2 teaspoons coriander seeds
  4. 1/4 cup peanut oil
  5. 3 medium carrots, coarsely shredded
  6. 2 medium red onions, halved lengthwise and thinly sliced crosswise
  7. 1 medium leek, white and tender green parts only, thinly sliced
  8. 4 garlic cloves, minced
  9. 2 teaspoons minced fresh ginger
  10. 1 small fresh red chile, seeded and minced
  11. 5 cups water
  12. 2 3/4 cups unsweetened coconut milk
  13. 6 kaffir lime leaves or six 1-inch strips of lime zest
  14. 3/4 cup red lentils
  15. Salt and freshly ground pepper
• DUMPLINGS
  1. 2 small garlic cloves, smashed
  2. 1/4 cup cilantro leaves
  3. 1/4 cup mint leaves
  4. 1 pound large shrimp, shelled and deveined
  5. 1 tablespoon cornstarch
  6. 1 tablespoon plus 2 teaspoons Asian fish sauce, plus more for serving
  7. 1/2 teaspoon Asian sesame oil
  8. 1/4 cup fresh lime juice
  9. 1/2 cup finely chopped cilantro

Directions

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