While hunting for options to replace meat (nah I’m not a vegetarian, I just don’t enjoy meat like I do other forms of protein … nuts and seeds and beans …. oh my), I ran across this recipe for “Tomatoes Red Lentils Coconut Soup” ( Original Recipe ). I made and shared it with a few people just like I usually do with something new (good things need to be shared). Everyone really enjoyed it but our family likes our taste buds to tingle when we eat so my daughter and I decided to make a version of it that had a bit more “Zing” to it.
My daughter doesn’t like shrimp so I snuck that in when she wasn’t looking…..whoa how’d that get in there?
Make it without the shrimp if you prefer the meatless version.
Here’s our remake!
Sweet & Spicy Coconut Curry Soup
A smooth tomato lentil soup mingles with sweet pineapple and a kick of cayenne.
Ingredients1 Tbsp coconut oil
1 Box of Pomi chopped tomatoes (I use Pomi )
1 medium onion
2 Tbsp’s Tomato Paste ( I use Amore )
2 Cups of Chicken Broth
2 Cups of Water
1/2 Tsp Salt
1/2 Tsp Ground Cayenne Pepper
1 Cup Red Lentils
1/2 Tsp Ground Ginger
1 15oz can of Coconut Milk ( Look for the full cream version, this will make your soup smooth and creamy)
1 Tsp Siracha Sauce
2 Cups Fresh Pineapple (add to each bowl as desired)
24-36 Cooked Wild Caught Shrimp (optional)( I added about 6 per bowl)
Ground Parsley (optional)
DirectionsIn a medium soup pan heat the oil. Add the onion and saute’ until translucent. Add the tomato paste, lentils, chopped tomatoes, salt, cayenne pepper, curry, and ginger. Cook for 3 minutes while stirring. Add the broth and water. Stir and simmer for 35 minutes. Add the coconut milk and Siracha Sauce. Stir until blended. Simmer until your lentils are fully cooked (about 10 more minutes). Dish it up, add your pineapple, shrimp and parsley (if using). Gather your family around the dinner table, chat, enjoy the soup and each other.
We hope you like our version as well as the original! Make an adjustment? Please share it! Sharing is caring 😀