This recipe came about as a happy accident - I was visiting my Mom and we wanted mussels for dinner. Curried mussels. So we got all of the needed ingredients except the MUSSELS, went (all excited) to the store and - ack! OUT of mussels! Being the flexible gals that we are, we got shrimp instead, fiddled the recipe into a soup, and this is the result - a soup on both of our regular menu rotations! (** note my Mom just emailed to a) correct my spelling and b) point out that we also simmered some lemongrass into the broth, but I don't have any in the fridge right now. If you do, add it! thanks Mom! **) —aargersi
fresh ginger "coins" (slices - no need to peel)
1 1/2 cups
light coconut milk (you don't have to use light that's just what I have in the pantry)
medium shrimp - peeled and deveined
large tomato - cubed
yellow curry powder
pinch of cayenne
very large basil leaves (or 5 regular ones) - chiffonade
green onions - minced
In This Recipe
Simmer the stock, ginger, and bay leaf for about 10-12 minutes. Remove the ginger and bay leaf.
Add the coconut milk, tomato, curry, turmeric, cayenne and shrimp. Simmer until the shrimp are just done.
Stir in the basil and green onion. Allow it to sit for a couple of minutes, then serve with a wedge of lime to squeeze in right before you eat it up.