Indian-Style Shrimp and Coconut Soup

Name: Indian-Style Shrimp and Coconut Soup
Yield: Makes 8 First-Course Servings
Ingredients: a ½-inch slice of fresh ginger, peeled and minced; 2 or 3 small fresh hot chilies such as Jalapeños, seeded and minced; 3 tablespoons unsalted butter; 2 tablespoons garam masala; 1 quart chicken or fish broth; 1 quart chicken or fish broth; 2 large onions, finely chopped; 3 garlic cloves, minced; 3 tablespoons fresh lime juice, from about 2 limes; salt and cayenne pepper; salt and cayenne pepper; 1 teaspoon ground turmeric; 2 cups coconut milk; 2 tablespoons chopped cilantro leaves; 3 tablespoons fresh lime juice, from about 2 limes; 1 pound medium-size shrimp, about 4 per serving, or 1-½ pounds with heads, peeled, deveined, and shells and heads reserved; 1 pound medium-size shrimp, about 4 per serving, or 1-½ pounds with heads, peeled, deveined, and shells and heads reserved; 1 pound medium-size shrimp, about 4 per serving, or 1-½ pounds with heads, peeled, deveined, and shells and heads reserved

Preparation info

Makes
8
First-Course Servings

Difficulty
Easy

Appears in

Splendid Soups

By James Peterson

Published 2000

About

For people who like curry (oddly, not everyone does) this soup can be highly addictive, both to drink and to cook. I find the sweetness of the coconut milk and the heat of the peppers an irresistible combination.

This recipe uses a standard garam masala with a little turmeric to give it an appealing color. Adventurous cooks will want to experiment with blending their own curries.

Ingredients

Starter
Pescatarian
Gluten-free
Soup

Ingredients

Method