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Cajun Coconut Curry Soup with Shrimp

Prep: 5 min
Cook: 40 min
Total: 45 min

Ingredients

  • 3 tablespoon olive oil
  • 1.5 lb raw jumbo shrimp
  • 1 medium white onion, diced
  • 3 garlic cloves, minced
  • 2.5 tablespoons low sodium cajun blend
    Low Sodium Cajun Blend

    Low Sodium Cajun Blend

    $9.99

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  • 1 tablespoon (spicy) curry powder
  • 2 teaspoons dried dill
  • 1 lb frozen crawfish meat, thawed
    • divided into 2 servings - 1/4 and 3/4
  • 6 cups low sodium chicken broth
  • 2 bay leaves
  • 1 can (13.5oz) coconut milk
    • To reduce calories, use lite coconut milk
  • sea salt & pepper to taste
  • 2 tablespoons arrowroot mixed with 2 tablespoons water
    • cornstarch
    • continuing adding in a 1 tbsp to 1 tbsp ratio until you reach your desired consistency.
  • 1 large red bell pepper, chopped
  • 2 cups chopped asparagus pieces
Garnish
  • red onion, thinly sliced
  • torn basil
  • fresh lime

Steps

Step 1

Lightly spray shrimp with oil, then add 1 tablespoon of low-sodium cajun or blackening seasoning.  Mix well to coat.

Step 2

Set a Dutch oven or pot on medium heat.  Add 1 tablespoon of olive oil.  Once hot, add the shrimp and allow them to rest in the pot untouched for 1 – 3 minutes or until sear marks appear along the edges.  Note: the shrimp does not have to be cooked all through.

Once sear marks appear, remove the shrimp from the pot and set it to low-medium heat.

Step 3

Add the remaining olive oil and the onions.  Saute for 5 – 7 minutes or until the onion turns brown and semitranslucent.  Then add 1/4 of the crawfish and the rest of the spices.

Bloom the spices in the oil and be careful not to let the seasoning burn; however, it is common for the spices to stick to the bottom.

Step 4

Pour in the chicken broth, then use a spatula to deglaze the bottom of the pot.  It may not look like it, but that’s where a lot of the flavor is trapped.

Bring to a gentle simmer, then add bay leaves.

Reduce the heat to low and simmer for at least 25 minutes.

Step 5

Remove the bay leaves.  Pour in the coconut milk and stir.

This blending step is optional.

Use an immersion blender to blend the contents of the pot, resulting in a smooth texture.  Alternatively, you can skip this part.

Then add the shrimp, crawfish, bell peppers, and asparagus.  Cover and cook on very low for 10 – 15 minutes.

Step 6

Enjoy immediately while hot!  If this is for meal prep, I recommend storing it in a glass container so that it is easier to reheat in the microwave or oven.

This soup will last about 3 days in the fridge, or up to 2 months in the freezer in airtight containers.