SAVORY COCONUT CURRY SOUP
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An aromatic, elegant and tasty soup to enjoy throughout the year. It’s great as a vegan dish with mushrooms, or complemented with shrimp, shellfish, or chicken.
Serves 4
INGREDIENTS
2 Tbsp (30 mL) olive oil
2 tsp (10 mL) lemongrass paste
2 tsp (10 mL) minced fresh ginger
2 tsp (10 mL) light brown sugar
2 Tbsp (30 mL) Island Gurl Bahamian Curry
3 cups (750 mL)) coconut milk, divided
2 cups (500 mL) seafood or vegetable stock
1 tsp (5 mL) salt
1 lb (500 g) large raw shrimp, peeled and deveined
½ Tbsp (7 mL) Island Gurl Seafood Seasoning
1 lime, sliced thinly
1 Tbsp (15 mL) fresh basil leaves, chiffonade
4 red peppers, seeds removed, thinly sliced on the diagonal
3 green onions, thinly sliced on the diagonal
PREPARATION
1. In a 4-quart (4 L) pot, heat oil over medium heat. Add lemongrass, minced ginger,
sugar, curry powder and cook for 1 minute.
2. Skim 2 Tbsp of thick coconut milk and reserve. Add remaining coconut milk and stock to pot,
bring to a boil, then lower to simmer, add salt.
3. Sprinkle seafood seasoning over shrimp. Heat a large skillet over medium heat, cook shrimp in batches 3 minutes per side or until opaque. Transfer shrimp to a plate and set aside.
4. Spoon the soup into bowls, divide and add shrimp in the centre, garnish with peppers, onions, lime and drizzle with remaining coconut milk.
An aromatic, elegant and tasty soup to enjoy throughout the year. It’s great as a vegan dish with mushrooms, or complemented with shrimp, shellfish, or chicken.
Serves 4
INGREDIENTS
2 Tbsp (30 mL) olive oil
2 tsp (10 mL) lemongrass paste
2 tsp (10 mL) minced fresh ginger
2 tsp (10 mL) light brown sugar
2 Tbsp (30 mL) Island Gurl Bahamian Curry
3 cups (750 mL)) coconut milk, divided
2 cups (500 mL) seafood or vegetable stock
1 tsp (5 mL) salt
1 lb (500 g) large raw shrimp, peeled and deveined
½ Tbsp (7 mL) Island Gurl Seafood Seasoning
1 lime, sliced thinly
1 Tbsp (15 mL) fresh basil leaves, chiffonade
4 red peppers, seeds removed, thinly sliced on the diagonal
3 green onions, thinly sliced on the diagonal
PREPARATION
1. In a 4-quart (4 L) pot, heat oil over medium heat. Add lemongrass, minced ginger,
sugar, curry powder and cook for 1 minute.
2. Skim 2 Tbsp of thick coconut milk and reserve. Add remaining coconut milk and stock to pot,
bring to a boil, then lower to simmer, add salt.
3. Sprinkle seafood seasoning over shrimp. Heat a large skillet over medium heat, cook shrimp in batches 3 minutes per side or until opaque. Transfer shrimp to a plate and set aside.
4. Spoon the soup into bowls, divide and add shrimp in the centre, garnish with peppers, onions, lime and drizzle with remaining coconut milk.
