Serves 2
35 min
Coconut Curry Shrimp Soup
Recipe GLPR74f6779bc4a065
A vibrant, aromatic soup combining succulent shrimp with warming Indian spices, creamy coconut milk, and fresh herbs. Light ginger coins and bay leaves infuse the seafood stock while turmeric and curry powder build layers of warm flavor. Fresh tomato and basil add brightness to this comforting, naturally dairy-free soup.
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Ingredients
2 cups seafood stock
6 fresh ginger slices, unpeeled
2 bay leaves
1 1/2 cups light coconut milk
16 medium shrimp, peeled and deveined
1 large tomato, cubed
1 tablespoon yellow curry powder
1/8 teaspoon ground turmeric
pinch Pinch of cayenne pepper
3 large basil leaves (or 5 regular), cut into thin ribbons
3 green onions, minced
Lime wedges, for serving
Directions
Pour the seafood stock into a medium pot and bring to a simmer over medium heat. Add the fresh ginger slices and bay leaves, allowing them to infuse the stock for 5 minutes while it gently simmers.
Stir in the yellow curry powder and ground turmeric, whisking until fully dissolved and no lumps remain. Cook for 1 minute to bloom the spices and deepen their flavor.
Add the cayenne pepper and pour in the coconut milk, stirring well to combine. Adjust heat to maintain a gentle simmer.
Add the cubed tomato to the pot and simmer for 3-4 minutes until it begins to soften.
Gently add the peeled and deveined shrimp to the simmering soup. Cook for 4-5 minutes, stirring occasionally, until the shrimp turn opaque and reach an internal temperature of 145°F (63°C), indicating they are fully cooked.
Remove the pot from heat. Fish out and discard the bay leaves and ginger slices if desired, or leave them for additional flavor.
Ladle the soup into bowls and garnish with the minced green onions and basil ribbons. Serve with lime wedges on the side for guests to add brightness to their bowls.
