Spicy Red Lentil Coconut Soup with Shrimp Dumplings

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

1. In a small skillet, toast the fennel, cumin and coriander seeds over moderate heat until fragrant, about 2 minutes; let cool.
2. Transfer to a spice grinder and finely grind the spices.
3. In a medium casserole, heat the oil until shimmering.
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. Add the ground spices and cook until fragrant, about 2 minutes longer.
6. Add the water, coconut milk and lime leaves and bring to a boil.
7. Stir in the lentils and simmer over low heat, stirring occasionally, until tender, about 20 minutes.
8. Season with salt and pepper.
9. In a food processor, combine the garlic with the cilantro and mint and pulse until finely chopped.
10. Add the shrimp and pulse until coarsely chopped.
11. Transfer the mixture to a bowl and stir in the cornstarch, 1 tablespoon of fish sauce and the sesame oil.
12. Refrigerate for 30 minutes.
13. Using slightly moistened hands, roll teaspoons of the shrimp mixture into balls and arrange on a plastic wrap-lined plate.
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. Remove the lime leaves.
16. Stir in the lime juice and cilantro and serve, passing the fish sauce at the table.

fennel seeds, cumin seeds, coriander seeds, peanut oil, carrots, red onions, only, garlic, fresh ginger, red chile, water, unsweetened coconut milk, lime, red lentils, salt, garlic, cilantro, mint leaves, shrimp, cornstarch, fish sauce, asian sesame oil, lime juice, cilantro

Taken from www.foodandwine.com/recipes/spicy-red-lentil-coconut-soup-shrimp-dumplings (may not work)