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Coconut Curry Shrimp Soup

Name: Coconut Curry Shrimp Soup
Yield: Serves 2
Cuisine: Indian
Ingredients: 2 cups seafood stock; 6 fresh ginger \"coins\" (slices - no need to peel); 2 bay leaves; 1 1/2 cups light coconut milk (you don\'t have to use light that\'s just what I have in the pantry); 16 medium shrimp - peeled and deveined; 1 large tomato - cubed; 1 tablespoon yellow curry powder; 1/8 teaspoon turmeric; pinch of cayenne; 3 very large basil leaves (or 5 regular ones) - chiffonade; 3 green onions - minced; lime wedges

by: aargersi

January 28, 2010

4.7 3 Ratings

Serves 2

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Author Notes

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

What You'll Need

Ingredients

2 cups seafood stock
6 fresh ginger "coins" (slices - no need to peel)
2 bay leaves
1 ¹/₂ cups light coconut milk (you don't have to use light that's just what I have in the pantry)
16 medium shrimp - peeled and deveined
1 large tomato - cubed
1 tablespoon yellow curry powder
¹/₈ teaspoon turmeric
pinch of cayenne
3 very large basil leaves (or 5 regular ones) - chiffonade
3 green onions - minced
lime wedges

Directions

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.

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3 Reviews

AntoniaJames October 8, 2011

Made this a few nights ago and we loved it!! I had some baby bok choy on hand and used that instead of the tomato. but squeezed half a lime to get a bit of acidity. Also added a dash of fish sauce. I let the broth sit for about an hour while I went off and did some other things. The ginger + basil is truly magical in this. Great recipe!! ;o)

adguru May 15, 2010

Sounds good. I've been a one shrimp soup guy my whole life, but this might become a variation to my old standby, Shrimp Bisque.

bethy January 28, 2010

Yum! And with the light coconut milk you might save some fat!

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