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.

No additional tips available.

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

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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.

Curried Shrimp and Vegetable Soup

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