Empty My Fridge
Easy Spicy Shrimp Curry Soup - Warming Recipe
Ingredients
- Shrimp · peeled1 ½ lb
- Salt½ tbsp
- Baking soda½ tsp
- Coconut oil1 tbsp
- Onion · chopped1
- Ginger1 tbsp
- Garlic · minced2
- Curry · powder1 ½ tbsp
- Cumin1 tsp
- Coconut milk1 can
- Chicken stock3 cups
- Celery · chopped2
- Carrot · chopped1
- Bay leaf2
- Peppercorn1 tbsp
- Arrowroot mixed with 1 tablespoon water1 tbsp
- Lime
- Bell pepper · diced chopped1
- Cilantro
- Scallion
- Jalapeño chili
- Sesame seed
Instructions
- If making homemade seafood stock, simmer the reserved shrimp shells with the stock ingredients on low for at least 20 minutes, then strain and season with sea salt and pepper.
- Melt the coconut oil in a heavy pot over medium heat. Add the onion and saute for 2 minutes, until the edges are slightly browned.
- Add the ginger, garlic, curry powder and cumin and cook for 1-2 minutes to bloom the spices.
- Pour in the coconut milk and stock. Cover and simmer on low for 20 minutes.
- Stir in the arrowroot mixture to thicken, then add the lime juice, bell pepper and shrimp. Turn off the heat, cover, and let the shrimp cook through for about 8-10 minutes.
- Remove the lid, season to taste, and serve hot.
Summarized from Fit Men Cook's video. Watch it for the details.
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