Ingredients for Curried Shrimp And Vegetable Soup
- Canola Oil
- 1 medium onion, chopped
- Garlic Cloves
- 1 inch ginger, grated
- 8 ounces sliced mushrooms
- Ground Coriander
- Ground Cumin
- Turmeric
- Cayenne Pepper
- 4 cups vegetable stock
- Unsweetened Coconut Milk
- 1 teaspoon salt
- 1 cup cubed potatoes
- 1 cup trimmed green beans
- Red Pepper
- Fine Egg Noodles
- 2 tablespoons fresh lemon juice
- Cooked Shrimp
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How to Make Curried Shrimp And Vegetable Soup
- Heat 2 tablespoons of olive oil in a large stockpot over medium heat.
- Add 1 medium onion, 2 cloves garlic (minced), and 1 inch ginger (grated) and sauté, stirring frequently, until onions are soft and golden, about 10 minutes.
- Add 8 ounces of sliced mushrooms and sauté for 5 minutes.
- Stir in 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (or more, to taste). Cook for 2 minutes, stirring constantly.
- Pour in 4 cups of vegetable stock, 1 (13.5 ounce) can of full-fat coconut milk, and 1 teaspoon of salt. Bring to a boil.
- Add 1 cup of cubed potatoes and cook for 10 minutes, stirring occasionally.
- Add 1 cup of trimmed green beans, 1/2 cup of diced red bell pepper, and 1 cup of your favorite small pasta (like ditalini or elbow macaroni). Simmer until vegetables are slightly tender, about 5-7 minutes.
- Gently stir in 1 pound of peeled and deveined shrimp. Cook for 5 minutes, or until shrimp is pink and cooked through.
- Stir in 2 tablespoons of fresh lemon juice just before serving.
- Serve hot with crusty bread for dipping. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
15g
Fat
68g
Carbs
11g
