Dhal Soup with Curried Prawn Skewers


  • 1 tbsp. coconut oil

  • 1 red onion, chopped

  • 2tbsp grated ginger

  • 1 red chili, chopped

  • 2 tsp. mustard seeds

  • 2 tsp. garam masala

  • 1 clove garlic, minced

  • 1 can (14.5 oz.) chopped tomatoes

  • salt, to taste

  • 1 cup (200g) yellow split peas, cooked

  • 2 ½ cup (600ml) chicken stock

  • 18 tiger prawns

  • 2 tsp. curry powder

  • 3-4 handfuls spinach

juice of 1 lime


Soak 6 bamboo skewers in water; this will prevent them from burning.

Heat the coconut oil in a large saucepan and fry the onion, ginger, chili, mustard seeds and garam masala for a few minutes, until softened. Add the garlic, chopped tomatoes, and season with salt, cook for another 5 minutes. Next add the split peas and cook for another 2-3 min. Add in the stock, bring to boil, and simmer for 10 minutes. Remove the soup from the heat and blend some of it with a hand blender, leaving a chunky texture. Return the soup on low heat. Thread the prawns onto the skewers and heat the grill to high. Cover the prawns lightly in oil, and then season with curry powder. Grill the prawns for 2-3 min on each side. In the meantime add the spinach and lime juice to the soup and turn up the heat. Cover with a lid and let the spinach wilt. Stir well then taste for seasoning. Serve the soup topped with natural yogurt, fresh chili and coriander, with the prawn skewers on the side.