Coconut Shrimp Curry Soup

Coconut Shrimp Curry Soup

Call this a soup or call it a curry, but it is a dreamy dish that has amazing flavours!  Turmeric, coconut milk, shrimp, chillies, coriander, ginger just to name a few of my favourites.  I have been testing out David Rocco’s recipes with no disappointments.  I will be sharing with you some of his other authentic Italian recipes, but for now this Thai Indian inspired recipe suits my mood.  Pure comfort and warmth!  You can have it on its own as a soup for a starter or serve it up with some jasmine rice and it becomes a whole meal.  My family loves it!  Best of all it is so easy to make!  I have most of the ingredients on hand except for the curry leaves which I need to stock up on and keep in my freezer so I can whip this up anytime. However, I have made it without the curry leaves as well and still very tasty.  Let’s face it!  Daylight savings has ended, the grey dark days and rainy cold has started and it is officially SOUP season!  We need to take advantage of the extra indoor time, keep warm, cozy, make soup and make the house smell incredibly delicious with these vibrant ingredients.

It will surely hit the spot!

Coconut Shrimp Curry Soup

Coconut Shrimp Curry Soup
 
Prep time
Cook time
Total time
 
A delicious creamy comfort soup that is so easy to whip up with a coconut milk broth, a delicate spicy curry flavour and succulent shrimp. Serve with crusty bread,naan or jasmine rice. Recipe by David Rocco.
Author:
Recipe type: Soup
Cuisine: Thai, Indian
Serves: 4-6
Ingredients
  • 2 lb raw shrimp, deshelled
  • 1 tsp turmeric powder
  • salt
  • 1 tbsp oil of your choice
  • 1 tbsp mustard seeds
  • ½ cup ginger root, sliced
  • 2 to 3 green chilies, halved lengthwise, seeds in
  • 1 tbsp minced garlic
  • 15 curry leaves
  • 1 small onion, finely chopped
  • 4 cups coconut milk
  • 1 medium tomato, finely chopped
  • fresh chopped coriander
  • toasted coconut
Instructions
  1. Season your shrimp with a good amount of salt and turmeric powder and set aside.
  2. In a pot, heat oil to a medium high heat and add your mustard seeds.
  3. They will crackle and maybe pop so have your lid ready.
  4. Add ginger, stir. Chili peppers, stir. Garlic, stir. Curry leaves, stir.
  5. Finally add onions and cook until they have become soft and the pepper is blistering.
  6. Add your coconut milk and a good pinch of salt.
  7. When the coconut milk begins to bubble, add the shrimp and cook for 5 minutes
  8. Finish with coriander, tomato and toasted coconut.

 

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