Make Ahead

Coconut Curry Shrimp Soup

January 28, 2010
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

  • Serves 2
  • 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
In This Recipe
  1. Simmer the stock, ginger, and bay leaf for about 10-12 minutes. Remove the ginger and bay leaf.
  2. Add the coconut milk, tomato, curry, turmeric, cayenne and shrimp. Simmer until the shrimp are just done.
  3. 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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I work in databases by day, but creativity is my outlet. Food - imagining it, making it, sharing it. And art, I come from a family of artists and have been collaging in my garage studio. You can see my work on Etsy in my shop AbbiesGarage