Yellow Daal and Coconut Milk Soup with Shrimp and Lemongrass

A fragrant and light yellow daal soup with creamy coconut milk, succulent shrimp, and the bright citrusy notes of lemongrass. A flavorful and satisfying dinner option.

Prep Time

15 minutes

Total Time

45 minutes

Calories

Level

Easy

Yields

4 servings

Cost

N/A

Season:

☀️ Summer

Meal Type:

Dinner•Soup

Cuisine:

Thai

Main Ingredient:

Seafood

Dietary:

Gluten-Free•Dairy-Free

Mood:

Comfort Food•Healthy

Ingredients

Servings

1cupYellow Lentils (Toor Daal or Chana Daal)(Rinse well)

1canCoconut Milk(Full-fat or light, as preferred)

1poundShrimp(Peeled and deveined)

2stalksLemongrass(Bruised)

1inchGinger(Grated)

2clovesGarlic(Minced)

0.5mediumOnion(Chopped)

1teaspoonTurmeric Powder

0.5teaspoonCumin Powder

0.3teaspoonRed Pepper Flakes(Optional, adjust to taste)

4cupsVegetable Broth(Or water)

1tablespoonLime Juice(Freshly squeezed)

2tablespoonsCilantro(Chopped, for garnish)

to tasteSalt

to tasteBlack Pepper

Total Cost

£0.00

£0.00 per serving

The Method

1
Rinse the lentils thoroughly under cold water until the water runs clear.
2
In a large pot or Dutch oven, heat a tablespoon of oil (coconut or vegetable) over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
3
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
4
Stir in the turmeric powder, cumin powder, and red pepper flakes (if using) and cook for 30 seconds.
5
Add the rinsed lentils, vegetable broth, and bruised lemongrass stalks to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender.
6
Remove the lemongrass stalks from the soup.
7
Stir in the coconut milk and shrimp. Simmer for 5-7 minutes, or until the shrimp are cooked through and pink.
8
Season with salt and black pepper to taste.
9
Stir in the lime juice.
10
Garnish with fresh cilantro before serving. Serve hot.