Lighter Spicy Shrimp Curry Soup – 400 calories
Ingredients for 3 servings
- Shrimp
- 1 1/2 lb shrimp, peeled and deveined
- 1/2 tablespoon sea salt
- 1/2 teaspoon baking soda
- 1 tablespoon coconut oil
- 1/2 medium onion
- 1 tablespoon fresh ginger (or 2 teaspoons powdered ginger)
- 2 garlic cloves, minced
- 1 1/2 tablespoons (spicy) curry powder
- 1 teaspoon cumin
- 1 can (13.5oz) reduced calorie coconut milk
- 3 cups low sodium seafood or chicken stock (store-bought or homemade)
- Homemade seafood stock
- 4 cups water
- 1/2 onion chopped
- 2 celery stalks chopped
- 1 large carrot chopped
- 2 bay leaves
- 1 tablespoon peppercorn
- at least 1 cup shrimp shells
- Homemade seafood stock
- 1 tablespoon arrowroot mixed with 1 tablespoon water
- juice from 1 lime
- 1 large red bell pepper, diced or chopped
- Garnish
- cilantro
- green onion
- jalapeno
- sesame seeds
Steps
Step 1
If you are NOT making homemade seafood stock, skip to step 2. Otherwise, save the shells of the shrimp after peeling and add them to a separate pot along with the ingredients for the homemade seafood stock. Simmer on low for at least 20 minutes. Then strain or remove the ingredients and season to taste with sea salt & pepper.
Step 2
Set a heavy pot on medium heat and when hot, add coconut oil to melt. Then add onions and saute for 2 minutes, or until the edges are slightly browned. Add ginger, garlic, curry and cumin to “bloom” the spices which makes them fragrant and gives a deeper flavor. Bloom for 1 – 2 minutes.
Step 3
Pour in the coconut milk and the stock. Cover and simmer on low for 20 minutes. After that, add the arrowroot to thicken (since the coconut milk is light), stir then add lime, bell pepper and the shrimp. Turn the heat off, cover and allow the shrimp to cook through, about 8 – 10 minutes.
Step 4
Remove the lid and season to taste. Serve immediately while hot and garnish! I enjoyed mine with a serving of brown rice to boost heartiness but cauliflower rice also works to keep the dish lower carb.
