This recipe was a total accident and I’m so glad it happened! I was completely uninspired for dinner tonight. I had pulled some chicken broth out from our freezer to make soup, that’s all I had planned. I sort of let the rest of the dish happen spontaneously. What resulted was pretty amazing, so I decided to take a picture and post it here. Sometimes the best meals unravel all by themselves.
Shrimp Green Curry Soup
Author: Diana
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
- In a large soup pot, melt the ghee and add the onion, carrots, garlic, and potatoes. Sauté for about five minutes.
- Add the cumin and curry powder and stir well. Sauté for another couple of minutes, then add the broth.
- Simmer uncovered for 20 minutes, until all the vegetables are soft.
- Add the chard and simmer for five minutes.
- With an immersion blender, puree the soup (or use a blender).
- Add the coconut milk and shrimp. Cook just until the shrimp is cooked, about three minutes.
- Remove from heat and season with salt and pepper to taste. Garnish with cilantro.
2 thoughts on “Shrimp Green Curry Soup”
I want to try this but shrimp is so expensive. I wonder if I could substitute some cod?
You can certainly sub in cod