Sri Lankan-style prawn & red lentil broth

Name: Sri Lankan-style prawn & red lentil broth
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 3 tbsp sunflower oil; 1 red onion, diced; 2 stalk/s lemongrass, bruised; 3 clove/s garlic, finely chopped; ½ tsp coarsely ground black peppercorns; 2 tbsp Cooks’ Ingredients Sri Lankan Style Curry Paste; 1 Cooks’ Ingredients Unwaxed Lime, zest and juice; 400 g can chopped tomatoes; 75 g red split lentils, rinsed; 1 L fish or chicken stock; 2 tsp caster sugar; 220 g pack cooked Extra Large King Prawns; 25 g pack coriander, leaves chopped

This hearty broth, with its juicy prawns and fresh-tasting citrus notes, evokes late summer warmth, even if there’s an autumnal chill in the air.

0 out of 5 stars(0) Rate this recipe

High protein2 of your 5 a day

Serves4
CourseMain meal
Prepare15 mins
Cook25 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

3 tbsp sunflower oil
1 red onion, diced
2 stalk/s lemongrass, bruised
3 clove/s garlic, finely chopped
½ tsp coarsely ground black peppercorns
2 tbsp Cooks’ Ingredients Sri Lankan Style Curry Paste
1 Cooks’ Ingredients Unwaxed Lime, zest and juice
400g can chopped tomatoes
75g red split lentils, rinsed
1 L fish or chicken stock
2 tsp caster sugar
220g pack cooked Extra Large King Prawns
½ x 25g pack coriander, leaves chopped

Heat the oil in a medium saucepan over a low heat and add the onion, lemongrass, garlic, black peppercorns and salt to season. Cover and cook for 10-12 minutes until the onion has softened. Stir in the curry paste and cook for 1 minute more.
Pare a strip of zest from the lime, then add to the pan with the tomatoes, lentils, stock and sugar and bring the broth to a boil over a medium heat. Reduce the heat to low and simmer, half covered, for 15-20 minutes, until the lentils are soft. Discard the lemongrass stalks and lime zest strip.
Add enough lime juice to sharpen the broth – aim for a sweet-sour flavour. Stir in the prawns, heat through gently until piping hot, then add the coriander and serve.

Cook’s tip

The easiest way to bruise the lemongrass is to give it a bash with a rolling pin. Bruising it will help it release as much flavour as possible and – as it stays in one piece – makes it easy to remove from the sauce.

Typical values per serving when made using specific products in recipe