Tuesday, October 2, 2012

Spicy tomato curry shrimp soup

Oh my its been awhile. My fault from travels and busy wedding planning!! Anyways, just got back in the country (from Oktoberfest) and the weather was rainy at home - all I wanted was something warm and healthy. Out came this recipe. Don't mind the naming convention as it more or less depicts everything in the dish :)


  • 1 pound of peeled, de-veined shrimp
  • 1 can of full fat coconut milk
  • 1 large can (Muir Glen) fire roasted tomatoes
  • 1 small can (Muir Glen) fire roasted tomatoes
  • 1/2 sweet onion
  • 4-6 garlic cloves
  • 1 container of white mushrooms
  • Ground Cumin
  • Ground Curry
  • Garlic Salt
  • Gound Chiptole Pepper seasoning
  • Pepper
  • Butter or Olive Oil
  • Fish Sauce


  1. Melt your butter or pour your olive oil in the bottom of a big pan
  2. Dice your onions, garlic, and mushrooms and add them into the pan to saute
  3. While the veggies are sauteing, pour your fire roasted tomatoes into a food processor and process down into a consistency that you want your soup at (extra fine or somewhat chunky). 
  4. Add the blended down tomatoes to the large pan, along with the coconut milk, fish sauce, and lots of cumin, curry, pepper, chiptole pepper and some garlic salt.
  5. Mix, cover, and let simmer for 15-20 minutes. 
  6. Taste, add additional seasonings if necessary.
  7. Then remove the tails of the shrimp, cut the shrimp into small pieces and place in the soup (when you are happy with the taste of it). 
  8. Cover the pot again for another 5-7 minutes. Check the diced shrimp to make sure they are pink. When they are pink they are cooked and your shrimp soup is good to serve!
  9. Serve in a bowl and enjoy! (it was way more delicious then it looks!)

No comments:

Post a Comment