Shrimp Curry Soup Recipes

COCONUT CURRY SOUP WITH SHRIMP

Steps:

• Heat oil in a large soup pot over medium heat.
• Add red bell pepper and saute for about 2 minutes. Add the mushrooms and saute for about 3 minutes.
• Add garlic and ginger and saute just until fragrant. Stir in the red curry paste.
• Stir in chicken stock, soy sauce, fish sauce, coconut milk, brown sugar and black pepper. Bring to a simmer.
• Add the shrimp and cook just until the shrimp turns pink. This should take about 3 - 4 minutes. Do not overcook the shrimp or it will be rubbery!
• Remove from the heat and stir in lime juice, green onions and basil. Serve immediately.

CURRIED SHRIMP AND NOODLE SOUP

Steps:

• In a medium saucepan, whisk curry paste over medium heat until fragrant, 1 minute. Whisk in broth and coconut milk. Add cilantro sprigs, bring to a simmer, and cover. Simmer 10 minutes (do not let boil).
• Meanwhile, cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain.
• Uncover soup and discard cilantro. Add lime zest and juice, and fish sauce. Add shrimp; simmer until just opaque, 2 to 3 minutes. Stir in noodles; cook 1 minute more. Serve soup topped with cabbage, cilantro leaves, and peanuts, with lime wedges on the side.

SHRIMP CURRY SOUP

Steps:

• Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
• In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
• Add garlic, ginger, chillies and curry, cook one minute.
• Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
• Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
• Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
• In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
• Fold mango chutney into whipped cream and reserve.
• Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
• Serve immediately.

CURRIED SHRIMP

Steps:

• In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve with rice.

SHRIMP CURRY

Steps:

• In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

THAI SHRIMP SOUP

Steps:

• In a Dutch oven, saute onion in oil until tender. Add the broth, water, brown sugar, ginger, fish sauce, curry paste and lemongrass. Bring to a boil. Reduce heat; carefully stir in shrimp and edamame. Cook, uncovered, for 5-6 minutes or until shrimp turn pink., Add the coconut milk, corn, bamboo shoots, basil, cilantro, lime juice, lime zest and curry powder; heat through. Discard lemongrass.