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Coconut Curry Shrimp Soup

Posted by Naomi Moss on

Who needs takeout when you can make this delicious and comforting dish right at home! This Coconut Curry Shrimp Soup can be made with other meats as well like chicken or even supplement it for grilled tofu. Garnish with cilantro, thinly sliced jalapeño (for more heat if desired), lime, and a scoop of white rice.

 

 

Ingredients

  • 1 lb of Shrimp de-veined with no shell
  • 4 tbsp of Coconut Curry Powder
  • 1 tbsp Tomato Paste
  • 3 cups of Vegetable Stock
  • 1 full stalk of Celery
  • 3-4 Carrots
  • 1 Yellow Onion
  • 3 Roma Tomatoes diced
  • 1 large Bell Pepper (red or orange)
  • 2 cloves (or 2 tsp) minced Garlic
  • 1 tsp fresh Ginger minced or graded finely
  • 1/2 stick of Lemon Grass (optional)
  • 1/2 cup of freshly minced Cilantro
  • 1 tsp Sugar
  • 2 cans of Unsweetened Coconut Milk
  • Salt to taste
  • 1-2 thinly sliced jalapeno (optional garnish)
  • 1-2 limes (optional garnish)
  • 1-2 cups of rice (optional garnish)

 

Instructions

    Julienne (cut into thin strips approximately 2 inches long)  celery, onion, carrots, and bell pepper; set aside and place in a bowl.
      Dice Roma tomatoes into small 1/2 in cubes and set aside, discarding seeds.
        Finely mince garlic, ginger, and lemon grass (if using lemon grass, peel outer layer and only mince the tender part of lemon grass; set aside.)
          Place a large pot on medium heat, once it is warm add olive oil, onion, carrots, celery, bell pepper, and a pinch of salt. Sauté until the onion is translucent, then add garlic, ginger and lemon grass.
            Stir until garlic is fragrant and add tomato paste and the Coconut Curry Powder. Stir the paste and powder until all veggies are fully coated for about 1 min, this allows it to become more flavorful. Add diced tomato and stir.
              Add 3 cups of the vegetable stock, 1 tsp of sugar, and half of your minced cilantro (The sugar is simply there to balance acidity from tomato). Allow the liquid to come to a simmer.
                Once the soup has come to a simmer add two cans of coconut milk. Taste and add salt to taste (about 1 tsp). Bring to a boil and lower heat.
                  Once your soup has been brought to a boil, add de-veined shrimp. Allow the shrimp to cook in the liquid for about 5 min.
                    Serve with optional garnishes.
                      Enjoy!

                       

                      This recipe was prepared for Raw Essentials™ by @roxmarqu1 at Culinary Pinch.