If you’re looking for a cozy delicious dinner that doesn’t take forever to make, this shrimp and lentil soup might become your new favorite.
It’s so flavorful, packed with protein, and comes together in just over 30 minutes. The combination of the shrimp, lentils, coconut milk, and curry creates a rich broth that tastes like it simmered all day, even though it definitely didn’t.
What I love most about this shrimp and lentil soup is that it uses simple pantry ingredients.
Canned lentils make things easy, fire roasted diced tomatoes add a little acidity, and coconut milk gives the soup a creamy texture without feeling too heavy.
This dish is perfect for busy weeknights when you want something satisfying but don’t want to spend an hour in the kitchen.
Serve it with warm naan or a slice of crusty bread, or rice and dinner is done.
Also try my: Beef tortellini Soup
Why You’ll Love This Shrimp and Lentil Soup
- It’s packed with protein from both the shrimp and lentils.
- It comes together in about 35 minutes.
- The coconut milk creates a rich and creamy broth.
- Canned lentils make the recipe incredibly easy.
- It’s filling enough for dinner but doesn’t feel overly heavy.
- The leftovers taste even better the next day.
What You’ll Need for Shrimp and Lentil Soup
Shrimp: Peeled and deveined shrimp cook quickly and add plenty of protein.
Curry powder: This gives the soup its warm curry flavor. We’ll use some for the shrimp and some for the broth.
Garlic powder: Helps season the shrimp and adds extra flavor.
Salt and black pepper: To taste.
Olive oil: Used to sauté the onions and garlic. You can also use any other oil you prefer.
Onions: Adds flavor and creates the base of the soup.
Garlic cloves: Use fresh garlic for the best flavor and it works perfectly with the curry.
Diced tomatoes: I highly recommend using fire roasted canned diced tomatoes.
Canned lentils: Using canned lentils keeps this recipe quick and easy while still adding fiber and protein.
Sweet potato: This adds sweetness that balances the seasonings and the acidity from the tomatoes
Chicken broth: You can also use bone broth as a substitute.
Bouillon cube: This is key. I used maggi. But feel free to use any bouillon cube you prefer.
Light coconut milk: This adds a creamy texture and pairs beautifully with the curry. You can also use heavy cream if you don’t mind dairy.
Lime juice: This is optional, but it adds more flavor.
Cilantro or parsley: For garnish.
How to Make Shrimp and Lentil Soup
Step 1: Season the Shrimp
Place the shrimp in a bowl and season with the curry powder, garlic powder, salt, and black pepper.
Toss everything together until the shrimp is evenly coated, then set it aside while you prepare the soup.
Step 2: Cook the Onion, Then Add the Garlic and Curry Powder
Heat the olive oil in a medium pot over medium heat.
Add the diced onion and cook for about 4 to 5 minutes until softened and translucent.
Stir in the minced garlic and additional curry powder.
Cook for about 30 seconds, stirring constantly so the garlic doesn’t burn.
Your kitchen should smell amazing at this point.
Step 3: Build the Shrimp and Lentil Soup
Add the sweet potatoes, diced tomatoes, lentils, chicken broth, bouillon cube, and coconut milk.
Stir everything together and bring the soup to a gentle boil.
Once it starts bubbling, reduce the heat and allow it to simmer for about 15 minutes.
This gives all the flavors time to come together.
Step 4: Cook the Shrimp
Add the seasoned shrimp directly into the soup.
Cook for 3 to 4 minutes, or until the shrimp turn pink and are fully cooked through.
Shrimp cooks quickly, so keep an eye on it.
Remove the pot from the heat and stir in the fresh lime juice.
The lime helps brighten the entire soup and balances the creamy coconut broth.
Step 5: Garnish and Serve
Sprinkle the soup with chopped cilantro or parsley.
Serve warm with naan, crusty bread, or enjoy it on its own.
Variations
- Use full-fat coconut milk for a richer soup.
- Add spinach during the last few minutes of cooking.
- Stir in red pepper flakes or cayenne pepper for extra heat.
- Swap shrimp for cooked chicken if preferred.
- Use fire-roasted diced tomatoes for even more flavor.
- Add diced carrots or celery when cooking the onion.
Why This Recipe Works
This is one of those soups that tastes like you spent way more time on it than you actually did. The coconut milk makes the broth creamy and delicious, while the lentils help make it filling enough to count as a real meal instead of just an appetizer.
The shrimp cooks in minutes, which is great for nights when you’re hungry and don’t feel like standing over the stove forever.
Curry powder gives the soup a unique flavor without needing a bunch of different spices, and the diced tomatoes add a little oomph that keeps everything from tasting too rich.
A squeeze of lime at the end wakes the whole soup up and pulls all the flavors together. Plus, most of the ingredients are things you can keep stocked in your pantry, making this an easy recipe to throw together whenever you’re craving something simple and satisfying.
Storage Tips
Store leftover shrimp and lentil soup in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop over medium-low heat until warmed through.
Keep in mind that shrimp can become overcooked if reheated for too long, so heat only until the soup is hot.
Can I Freeze Shrimp and Lentil Soup?
You can freeze the soup, but the texture of the shrimp may change slightly after thawing.
If you plan to freeze it, consider making the soup base first and adding fresh shrimp when you’re ready to serve.
What to Serve with Shrimp and Lentil Soup
This shrimp and lentil soup pairs well with:
- Warm naan bread
- Crusty artisan bread
- Garlic toast
- A simple green salad
- Roasted vegetables
The broth is so flavorful that you’ll definitely want something for dipping.
Frequently Asked Questions
Can I use dried lentils instead of canned lentils?
Yes, but you’ll need to cook them separately first. Canned lentils make this recipe much faster and easier.
Can I use frozen shrimp?
Absolutely. Just thaw the shrimp completely and pat them dry before seasoning.
Is this shrimp and lentil soup spicy?
Not as written. It has warm curry flavors but very little heat. If you like spicy food, add cayenne pepper or red pepper flakes.
Can I make this dairy-free?
Yes. This recipe is naturally dairy-free since the creaminess comes from coconut milk.
This shrimp and lentil soup is one of those recipes that feels impressive without requiring much effort. Between the creamy coconut broth, lentils, and shrimp, every spoonful is packed with flavor.
It’s cozy enough for colder days but light enough to enjoy year-round, making it a recipe you’ll find yourself coming back to again and again.
Other Soup Recipes You Will Love
If you enjoyed this dish.. be sure to try out my:
I hope you enjoy this dish. Let me know in the comments if you gave this shrimp and lentil soup a try.
Shrimp and Lentil Soup
Ingredients
For the Shrimp
- 1 lb shrimp - peeled and deveined
- 1 tsp curry powder
- ½ tsp garlic powder
- ½ tsp salt
- ¼ tsp black pepper
For the Soup
- 1 tbsp olive oil
- 1 onion - small, diced
- 2 garlic cloves - minced
- 1 tsp curry powder
- 14.5 oz diced tomatoes - 1 (14.5 oz) can diced tomatoes (use fire roasted for the best flavor)
- 1 sweet potato - medium, peeled and diced into ½-inch cubes (optional)
- 15 oz lentils - 1 (15 oz) canned lentils, drained and rinsed
- 2 cups chicken broth
- 1 maggi cube - or any bouillon cube you prefer
- 1 cup light coconut milk
- Juice of ½ lime
- 2 tbsp parsley - or cilantro, fresh and chopped
Instructions
- Season the shrimp with 1 tsp curry powder, garlic powder, salt, and black pepper. Set aside.
- Heat the olive oil in a medium pot over medium heat. Add the onion and cook for 4 to 5 minutes, or until softened.
- Stir in the garlic and 1 tsp curry powder. Cook for 30 seconds, stirring constantly.
- Add the sweet potato, diced tomatoes, lentils, chicken broth, bouillon cube, and coconut milk. Stir well and bring the soup to a gentle boil.
- Reduce the heat and simmer for 15 minutes to allow the flavors to develop.
- Add the shrimp and cook for 3 to 4 minutes, or until pink and cooked through.
- Remove the pot from the heat and stir in the lime juice.
- Garnish your shrimp and lentil soup with cilantro or parsley and serve warm.
Notes
- Fire-roasted diced tomatoes add extra flavor.
- Full-fat coconut milk can be used for a richer soup.
- Add a pinch of cayenne pepper or red pepper flakes if you like heat.
- Taste the broth before serving. Depending on your broth and bouillon cube, you may not need any additional salt.
- Serve with rice, warm naan, or crusty bread for dipping.
