Coconut Curry Shrimp Soup
CATEGORIES
INGREDIENTS
- Servings: 3
- 2 Tbs. vegetable oil
- 1 medium onion, diced
- 1 stalk celery, sliced
- 1 lb. large shrimp, peeled and de-veined, thawed if frozen
- 1 can slivered water chestnuts, drained
- 2 1/2 tsp. curry powder, or more to taste
- Two 14 1/2-oz cans low-sodium chicken broth
- 14-oz. can unsweetened coconut milk
- 14-oz. can plum tomatoes, with their juice
- juice of one lime
- Kosher salt
- ground black pepper
- 1/2 cup chopped fresh cilantro (optional)
DIRECTIONS
- Instructions:
- 1. Heat oil in a large saucepan over medium heat.
- 2. Add onion, celery and curry powder and cook, stirring, until softened and just
- beginning to brown.
- 3. Add chicken broth, coconut milk and tomatoes, stirring to break up tomatoes.
- 4. Add shrimp and water chestnuts.
- 5. Bring soup to a simmer and cook about 10 minutes.
- 6. Add limejuice and salt and pepper to taste.
- 7. Ladle soup into bowls, sprinkle with cilantro if desired, and serve.