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Lunch
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Curried Shrimp Soup

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45min

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4 servings

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This aromatic and flavorful Curried Shrimp Soup is a delightful blend of tender shrimp, creamy coconut milk, and a fragrant mix of Indian spices. The rich and satisfying soup is perfect for a comforting lunch or a satisfying dinner, with a balance of flavors that will warm your soul and tantalize your taste buds.

Nutrition Facts

Disclaimer: The nutritional information provided is estimated and may vary based on portion size and preparation.

Facts
Quantity
Fiber
Sugar
3 g
6 g
Allergen Content

Based on your allergy profile, please note the following possible allergens:

Shellfish

Ingredients

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Steps

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1
Prepare the shrimp

Peel and devein the shrimp, leaving the tails on. Rinse the shrimp under cold water and pat them dry with paper towels.

2
Prepare the vegetables

Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.

3
Sauté the aromatics

Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the minced garlic and ginger, and cook for 1 minute until fragrant.

4
Add spices and tomatoes

Stir in the curry powder, cumin, turmeric, salt, and black pepper. Add the canned tomatoes with their juice and cook for 5 minutes, stirring occasionally, until the tomatoes start to break down.

5
Add broth and simmer

Pour in the vegetable broth and coconut milk. Bring the mixture to a boil, then reduce heat to low and let it simmer for 10 minutes, stirring occasionally.

6
Add shrimp and cook

Add the prepared shrimp to the pot and cook for 3-4 minutes or until they turn pink and opaque.

7
Add lime juice and serve

Remove the pot from heat. Squeeze the juice of 1 lime into the soup and stir to combine. Taste and adjust the seasoning if needed. Serve the Curried Shrimp Soup hot.

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