Shrimp Curry Soup

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Shrimp Curry Soup
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Shrimp Curry Soup

Recipe by Christina Vassiliou HarveyCourse: Dinner, LunchCuisine: SoupDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

25

minutes

I call this my “don’t let the veggies” spoil dinner. Add whatever vegetables into the pot to make this soup filling and nutritious.

Ingredients

  • 1 lbs shrimp

  • 1 onion, chopped

  • nonstick cooking spray

  • 2 cloves garlic, minced

  • 1/2 inch fresh ginger, grated

  • 1 bell pepper, chopped into bite-sized pieces

  • 1 tsp curry powder

  • 1 tsp cumin

  • 1 tsp paprika

  • 1/2 tsp tumeric

  • 1 can chopped tomatoes with chili peppers

  • 1 cup of broth (see note)

  • 1 can of light coconut milk

  • 2 zucchini, cut into half moons

  • 5 asparagus stalks, cut into bite-sized pieces

  • 1 bag stir fry vegetables

  • Optional cilantro

  • Optional scallions

Directions

  • Take an onion and sauté it with nonstick cooking spray on low heat for about five minutes until soft.
  • Throw in 2 cloves of garlic minced, 1 tsp each of cumin, paprika, curry powder, and 1/2 tsp of tumeric.
  • Add 1/2 inch piece of fresh ginger grated (I keep mine in the freezer and grate still frozen into the pot).
  • When spices are fragrant, add 1 can of tomatoes with chili peppers (aka Rotel), 1 cup of shrimp broth (Better than Bouillon makes a great lobster base), and 1 can of light coconut milk.
  • Add your veggies – I used 1 sad looking zucchini that got forgotten in the veggie drawer, asparagus, bell pepper, and 1 bag of stir fry mix that had slawed Brussels sprouts, kohlrabi, and kale.
  • Simmer the mix for about ten minutes. Then add your shrimp. Once shrimp are pink, the soup is done.
  • If you aren’t in quarantine with limited supplies, you could garnish with fresh cilantro and scallions. Notice I don’t have garnish!

Notes

  • Keep your fresh ginger in the freezer in pre-cut chunks. Take out only what you need. Cut the root and then grate on a microplane.
  • Instead of using a chicken broth, I found lobster base in the boillon section of the grocery store. Or, if you have tons of time on your hand, use the shells from the shrimp to make a broth from scratch.
  • You can store certain veggies in the freezer. For instance, when I have a bell pepper that looks like it is about to turn, I dice it and then freeze it. It goes great in a soup like this, which then cuts down on your prep time. Carrots and celery are other veggies that freeze well and defrost for soup or stews.
  • This soup reheats well, and the flavors intensify the next day.