Recipe details
Lunch
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Curried Shrimp Soup
45min
4 servings
Cook this dish
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
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Shellfish
Ingredients
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Steps
Read instructions and get ready to cook
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.
Prepare the vegetables
Peel and finely chop the onion. Peel and mince the garlic cloves and ginger.
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.
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.
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.
Add shrimp and cook
Add the prepared shrimp to the pot and cook for 3-4 minutes or until they turn pink and opaque.
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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