Spicy Red Lentil Coconut Soup with Shrimp Dumplings

1. 1

   In a small skillet, toast the fennel, cumin and coriander seeds over moderate heat until fragrant, about 2 minutes; let cool.

2. 2

   Transfer to a spice grinder and finely grind the spices.

3. 3

   In a medium casserole, heat the oil until shimmering.

4. 4

   Add the carrots, onions, leek, garlic, ginger and chile and cook over moderately high heat until softened and lightly browned, about 5 minutes.

5. 5

   Add the ground spices and cook until fragrant, about 2 minutes longer.

6. 6

   Add the water, coconut milk and lime leaves and bring to a boil.

7. 7

   Stir in the lentils and simmer over low heat, stirring occasionally, until tender, about 20 minutes.

8. 8

   Season with salt and pepper.

9. 9

   In a food processor, combine the garlic with the cilantro and mint and pulse until finely chopped.

10. 10

    Add the shrimp and pulse until coarsely chopped.

11. 11

    Transfer the mixture to a bowl and stir in the cornstarch, 1 tablespoon of fish sauce and the sesame oil.

12. 12

    Refrigerate for 30 minutes.

13. 13

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

14. 14

    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.

15. 15

    Remove the lime leaves.

16. 16

    Stir in the lime juice and cilantro and serve, passing the fish sauce at the table.

* Per serving · 4 servings · Values may vary.