Empty My Fridge
Cajun Coconut Curry Soup Recipe - Low Carb Shrimp and Crawfish Soup #souprecipe #soupseason
Ingredients
- Olive oil3 tbsp
- Shrimp1 ½ lb
- Onion · diced1
- Garlic · minced3
- Low sodium cajun blend Low Sodium Cajun Blend $ 9.99 Add to Cart2 ½ tbsp
- Curry · powder1 tbsp
- Dill · dried2 tsp
- Lobster · frozen1 lb
- Chicken broth6 cups
- Bay leaf2
- Coconut milk1 can
- Salt
- Black pepper
- Arrowroot mixed with 2 tablespoons water2 tbsp
- Bell pepper · chopped1
- Asparagus · chopped2 cups
- Red onion · thinly sliced
- Basil
- Lime
- Low sodium cajun blend2 ½ tbsp
Instructions
- Lightly spray the shrimp with oil, add 1 tablespoon of low-sodium Cajun or blackening seasoning, and mix well to coat.
- Set a Dutch oven or pot over medium heat and add 1 tablespoon of olive oil. When hot, add the shrimp and leave them untouched for 1–3 minutes, until sear marks appear along the edges. They do not need to be cooked through.
- Remove the shrimp and reduce the heat to low-medium.
- Add the remaining olive oil and the onion, and sauté for 5–7 minutes, until the onion is brown and semi-translucent. Add one quarter of the crawfish and the remaining spices, and fry briefly to bloom the spices, taking care not to burn them.
- Pour in the chicken broth and scrape the bottom of the pot with a spatula to deglaze it.
- Bring to a gentle simmer, add the bay leaves, reduce to low and simmer for at least 25 minutes.
- Remove the bay leaves. Stir in the coconut milk.
- Optional: blend the contents of the pot with an immersion blender until smooth.
- Add the shrimp, the remaining crawfish, the bell pepper and the asparagus. Cover and cook on very low heat for 10–15 minutes, then serve hot.
Summarized from Fit Men Cook's video. Watch it for the details.
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GarlicOnionBell pepperRed onionLimeShrimpCoconut milkAsparagus
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