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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
- 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
- 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.