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
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.