Spicy Red Lentil Coconut Soup With Shrimp Dumplings

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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

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