Edit ModuleShow Tags

FreshTartSteph Recipe: Coconut Curry Soup with Shrimp & Vegetables


Published:

I get so many nice comments about the Quick Coconut Curry with Halibut & Broccoli recipe that I posted last fall that I thought I'd share a soup version of it that I make when the weather turns warmer. I use shrimp instead of halibut so that I can use the shells to make a quick stock, although you could add halibut in addition to the shrimp (I did for the photo). Yum.

I wrote the recipe to include peppers, mushrooms, sweet potato, and pea pods. But really, you could add almost anything. Spinach would be lovely, as would parsnips, radishes, peas, and pea shoots. I added cilantro to finish, but fresh mint would be delicious too. Have fun with it.

Do you toss shrimp shells? You shouldn't! It's so easy to make a quick stock from them. Even if you don't need the stock right away, freeze it for a future soup or sauce. There's nothing to it.

You can add hot rice to the bowl if you like, but I don't think the soup needs it.
 

Coconut Curry Soup with Shrimp & Vegetables

Serves 6

1 1/2 lbs. medium or large shell-on shrimp, peeled, shells reserved
4 c. water
1 can coconut milk (not emulsified)
3 Tbsp. green Thai curry paste
2 tsp. curry powder
1 clove garlic, minced
3 Tbsp. brown sugar
3 Tbsp. Thai fish sauce
1 lime, grated zest and juice
1 bell pepper, cut into 1-inch pieces
1 sweet potato, peeled & diced
1/2 c. pea pods, sliced on the diagonal into 1/2-inch strips
1/2 c. (1 package) enoki mushrooms
4 scallions, sliced thin
chopped cilantro for garnish

Put shrimp shells in a Dutch oven or large soup pot with 4 c. of water. Bring to a boil, then remove from heat and let sit for 5 minutes. Strain broth into a bowl and discard shells. Set the pot back on the stove.

Open the can of coconut and milk and skim off the white coconut oil, transferring it to the Dutch oven or soup pot as you go and reserving the coconut water at the bottom of the can. Place the pot over medium heat and when the oil is melted and hot, add the curry paste, curry powder, and garlic and stir until fragrant, about 2 minutes. Pour the coconut water and shrimp stock into the pan. Add the brown sugar, fish sauce, and lime zest and bring to a boil. Add the bell pepper and sweet potato. Turn heat to low and simmer for 10 minutes or until sweet potato is tender.

Add the pea pods, mushrooms, and shrimp to the soup and heat until shrimp is just-done, about 3-4 minutes. Stir in the lime juice and scallions and taste the broth. Add more sugar, fish sauce (for salt), or lime juice to taste. Serve hot with chopped cilantro.
 

Edit ModuleShow Tags

Related Articles

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation
Edit ModuleShow Tags

About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Recent TC Taste Posts

Rum and Molasses Marinated Beef Kebabs with Grilled Cantaloupe Recipe

Get fired up for a taste of the tropics in sizzling grilled kebabs

4 Restaurants, Nearly $850,000 in Park Board Money

How much do Sea Salt, Sandcastle, Tin Fish, and Bread & Pickle make for the Minneapolis Park and Recreation Board?

Fancy Fresh: 3 Things to Eat This Week

A morel tasting menu, a trendy foie gras egg creation, a worthy cinnamon roll—for your long-weekend staycation

Fried Avocado Tacos with Shredded Vegetables and Crema Recipe

Never thought of frying avocados? Once you try it, you might want to eat them all the time.

The Minnesota Connection to the Mondavi Wine Family

MNMO food critic Jason DeRusha sits down with Carlo Mondavi to talk wine and the (Italian by way of Minnesota) family legacy

Santa Maria–Style Tri-Tip Recipe

Step up your grilling repertoire with Mexican-inspired seasonings on juicy tri-tip
Edit ModuleShow Tags

Crazy Good: 3 Things to Eat This Week

Is that ice cream made with foie gras? Shh...just eat it...

Mother’s Day Brunch

Driscoll's berries are the perfect ingredient for a Mother's Day brunch

Byte Minneapolis Doesn't Bite

Part "geek bar," part "cafe"—Byte is a Warehouse District counter service spot paying $15 minimum wage, vacation time, and benefits

Chinese-Spiced Pork Recipe

Let your slow cooker simmer up savory pork dinner while you enjoy your day

A Little Package of Joy Just For You

Driscoll's berries are the key to happiness.

Baja Style Fish Tacos Recipe

Gear up for Cinco de Mayo with light and crispy fish tacos dressed with fresh green salsa and a lime-infused coleslaw
Edit ModuleShow Tags

A Stillwater Favorite for Good Reason

LoLo Stillwater's incredible cocktails and fantastic food have this restaurant expanding to Hudson and the MSP Airport

Force blooming spring at Sandcastle, Hola Arepa, and Solo Vino

It's spring, gosh darn it, and we're going to eat like it's sunny at Sandcastle, Hola Arepa, and Solo Vino

Hasselback Potatoes with Watercress and Watercress Sauce Recipe

Crunchy outside yet tender within, the popular potato and salad come together in one beautiful dish
Edit ModuleShow Tags
Edit ModuleShow Tags