Curried Shrimp and Vegetable Soup Recipe

Name: Curried Shrimp and Vegetable Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 2 medium onions, finely diced; 4 garlic cloves, minced; 2 teaspoons gingerroot, minced; 2 cups mushrooms, thinly sliced; 2 teaspoons ground coriander; 1 teaspoon ground cumin; 1 teaspoon turmeric; ⅛ teaspoon cayenne pepper; 4 cups vegetable stock; 1 (14 ounce) can unsweetened coconut milk; 1 teaspoon salt; 2 large potatoes, peeled and diced (waxy); 1 ½ cups green beans, cut into 1 inch lengths; ¼ cup red pepper, very finely diced (1/4 inch); ½ cup fine egg noodles (1 inch pieces) or ½ cup vermicelli (1 inch pieces); 2 tablespoons lemon juice; 16 ounces cooked shrimp, small (or medium)

Servings: persons

2 tablespoons canola oil
2 medium onions, finely diced
4 garlic cloves, minced
2 teaspoons gingerroot, minced
2 cups mushrooms, thinly sliced
2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon turmeric
⅛ teaspoon cayenne pepper
4 cups vegetable stock
1 (14 ounce) can unsweetened coconut milk
1 teaspoon salt
2 large potatoes, peeled and diced (waxy)
1 ½ cups green beans, cut into 1 inch lengths
¼ cup red pepper, very finely diced (1/4 inch)
½ cup fine egg noodles (1 inch pieces) or ½ cup vermicelli (1 inch pieces)
2 tablespoons lemon juice
16 ounces cooked shrimp, small (or medium)

1
Warm oil in large stockpot over medium heat.
2
Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
3
Add the mushrooms and saute for 5 minutes.
4
Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
5
Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
6
Add the potatoes and cook for 10 minutes stirring occasionally.
7
Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
8
Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
9
Stir in the lemon juice just before serving.
10
Serve with bread and enjoy!

595

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons canola oil, 2 medium onions, finely diced, 4 garlic cloves, minced, 2 teaspoons gingerroot, minced, and more.

Yes, Curried Shrimp and Vegetable Soup falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Curried Shrimp and Vegetable Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions