Shrimp Green Curry Soup
Author: 
Serves: 4-6 servings
 
This soup is lovely as is, or you could add a scoop of white rice to make it more substantial. I added a touch of Sriracha sauce for a touch of heat.
Ingredients
  • 1 TBS ghee
  • ½ onion, diced
  • 3 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 2 small waxy potatoes, peeled and diced
  • 1 TBS cumin
  • 1 TBS madras curry powder
  • 1½ quarts chicken broth
  • 1 bunch Swiss chard, chopped
  • 1 can full fat coconut milk
  • 2 lbs wild shrimp, peeled
  • 3 TBS cilantro, minced
  • salt and pepper to taste
Instructions
  1. In a large soup pot, melt the ghee and add the onion, carrots, garlic, and potatoes. Sauté for about five minutes.
  2. Add the cumin and curry powder and stir well. Sauté for another couple of minutes, then add the broth.
  3. Simmer uncovered for 20 minutes, until all the vegetables are soft.
  4. Add the chard and simmer for five minutes.
  5. With an immersion blender, puree the soup (or use a blender).
  6. Add the coconut milk and shrimp. Cook just until the shrimp is cooked, about three minutes.
  7. Remove from heat and season with salt and pepper to taste. Garnish with cilantro.
Recipe by Sustainable Dish at https://sustainabledish.com/shrimp-green-curry-soup/