Indian Coriander Lentil and Shrimp Chowder
A fragrant, creamy Indian-spiced chowder combining soft red lentils with plump shrimp, finished with warm coriander, turmeric, and fresh cilantro. The lentils thicken the broth naturally while coconut milk adds richness. Ready in under 45 minutes.
- Prep
- 15 min
- Cook
- 28 min
- Total
- 43 min
- Makes
- 4 servings (about 2 cups each)
Steps
Before you start
- Peel and devein shrimp if using frozen; thaw if necessary
- Rinse red lentils under cool water until water runs clear
- Have all spices measured and ready before you start cooking
Heat oil and bloom spices
- Heat the vegetable oil in a large heavy-bottomed pot over medium heat for 1 minute until shimmering.
- Add the ground coriander, turmeric, and cumin.
- Toast the spices for 30–45 seconds, stirring constantly, until fragrant.
- Do not allow them to burn.
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Ready when: Spices are fragrant and beginning to darken slightly
Tip: Blooming the spices in oil releases their essential oils and deepens their flavor. Watch carefully so they don't scorch.
Cook aromatics
- Add the diced onion to the pot and cook, stirring often, for 4–5 minutes until it softens and turns translucent.
- Add the minced garlic and ginger, and stir continuously for another 1 minute until very fragrant.
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Ready when: Onion is soft and translucent; garlic and ginger are very fragrant
Tip: Keep the heat at medium so the spices and garlic don't brown too quickly. Stir constantly to prevent sticking.
Add lentils and broth
- Pour in the rinsed red lentils and stir to coat with the oil and spices for about 1 minute.
- Then add the vegetable or chicken broth, stirring well to combine.
- Increase the heat to medium-high and bring the mixture to a gentle boil.
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Ready when: Liquid reaches a gentle rolling boil with visible steam
Tip: Stir the lentils into the spices before adding broth to ensure they're evenly flavored throughout the chowder.
Simmer lentils until tender
- Reduce the heat to medium-low and simmer uncovered for 12–14 minutes, stirring occasionally.
- The lentils will begin to break down and thicken the broth.
- They should be completely soft and starting to fall apart.
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Ready when: Lentils are completely tender and beginning to disintegrate; broth is visibly thickened
Tip: Stir every 3–4 minutes to prevent sticking on the bottom. The broken-down lentils naturally create a creamy texture without added cream.
Add coconut milk
- Stir in the unsweetened coconut milk until fully incorporated.
- Taste the broth and adjust seasoning with salt and black pepper.
- The chowder should taste warm, aromatic, and well-balanced.
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Ready when: Coconut milk is fully incorporated and broth is uniform in color
Tip: Stir well when adding coconut milk, as it may separate if the can has sat for a while. Full-fat coconut milk works best for richness.
Cook shrimp
- Increase the heat to medium and bring the chowder back to a gentle simmer.
- Add the shrimp, stirring gently to distribute them evenly throughout the pot.
- Cook for 3–4 minutes, stirring occasionally, until the shrimp are cooked through and pink.
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Ready when: Shrimp are opaque pink throughout and coil slightly; flesh is firm when pressed
Tip: Do not overcook the shrimp or they will become tough and rubbery. Watch carefully—they cook very quickly. Stir gently to avoid breaking them apart.
Finish with lime and garnish
- Remove the pot from heat.
- Stir in the fresh lime juice.
- Taste and adjust seasoning as needed with salt, pepper, and red pepper flakes if using.
- Divide the chowder among bowls and top each serving with a generous handful of fresh chopped cilantro.
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Tip: Add lime juice just before serving to preserve its bright, fresh acidity. Fresh cilantro adds both flavor and visual appeal.
Good to know
Tips
- Red lentils are crucial to this recipe—they break down during cooking and naturally thicken the broth without added cream or roux, creating an authentic Indian chowder texture.
- For extra depth, replace 1 tablespoon of the vegetable oil with ghee (clarified butter) in step 1; it will add a subtle nutty, toasted flavor.
- This chowder is naturally dairy-free if made with vegetable broth and coconut milk, making it a great option for varied diets.
- Serve with warm naan bread, rice, or crusty bread to soak up the aromatic broth.
Make ahead
You can prepare the aromatics (onion, garlic, ginger) up to 4 hours ahead and store them in an airtight container in the refrigerator. The chowder is best served immediately after cooking, but it can be made up to 1 day ahead and reheated gently on the stovetop.
Storage & reheating
Store leftover chowder in an airtight container in the refrigerator for up to 3 days. Freeze for up to 3 months (note: shrimp texture may soften slightly when thawed). Reheat gently on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if it has thickened. Do not boil, as this can toughen the shrimp.
Substitutions
- red lentils, rinsed → Yellow lentils or split peas. Yellow lentils cook in similar time and will create the same creamy texture. Split peas take slightly longer (15–18 minutes) but also work well.
- large shrimp, peeled and deveined → Sea scallops, diced firm white fish, or canned chickpeas. Scallops cook in the same time; fish should be added in the last 2–3 minutes; chickpeas need just 1 minute to warm through.
- unsweetened coconut milk, full-fat → Heavy cream or Greek yogurt. Use cream for a richer chowder; stir yogurt in off heat to prevent curdling. Both reduce the tropical notes but add creaminess.
- fresh cilantro, chopped → Mint, parsley, or scallions, chopped. Mint adds brightness; parsley is milder; scallions add a slight onion note. Any will brighten the chowder nicely.
