Genius Kitchen says, “This simple and delicious recipe was in Ruth Reichl's book "Comfort Me With Apples". It is a classic American style curry - easy to make and doubles or triples easily.”
Shrimp Curry Soup
Adapted from Ruth Reichl's Shrimp Curry via GeniusKitchen.com
1 onion, chopped
2 garlic cloves, smashed
(I added 1 cup sweet mini bell peppers, chopped)
(I added 2 small Yukon Gold potatoes, diced)
1/4 cup butter (I reduced to 2 Tbsp)
4 Tbsp curry powder
1/2 tsp ground ginger
1/2 tsp ground cardamom
1/4 tsp cinnamon
1/4 tsp turmeric
1/2 tsp red chili pepper (I used Aleppo pepper)
1 Tbsp flour (I used almond flour)
1/2 cup heavy cream (I used non-dairy creamer)
1 cup coconut milk, well-stirred (I used 1 can of coconut milk)
2 cups chicken broth (I used 4 cups vegan non-chicken broth)
(I added 1 cup frozen green peas)
2 tsp freshly-grated lime zest
2 lbs large shrimp, peeled and deveined
2 Tbsp fresh lime juice
salt and pepper to taste
garnishes: roasted peanuts or cashews, raisins, cilantro, chopped ginger
serve with rice, mango chutney
Cook the onion and garlic in the butter in a heavy 5 quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. Add the spices and flour and cook, stirring constantly, for 1 minute. Whisk in the cream, coconut milk, broth and lime zest and bring just to a boil. Simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. Add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. Stir in the lime juice, and add salt and pepper to taste.
Ladle the curried shrimp over rice and top with garnishes as desired. Serve the mango chutney on the side.
Notes/Results: Really good--full of curry flavor, rich and creamy, and works really well as a soup with the extra broth. I put in the veggies I needed to use up--potatoes and mini sweet peppers and peas from the freezer but you could add in what ever veggies you want. Obviously it's shrimp curry, but Ruth's spices are good so if shrimp isn't your thing you could use fish, chicken, mushroom, or tofu in the broth and it would be fabulous. Ruth serves her shrimp curry with sweet things like chutney and raisins but I prefer mine with roasted cashews and cilantro. Easy and Tasty, I would happily make it again.
Linking up at I Heart Cooking Clubs where this week's theme is Pantry Gourmet--Ruth Reichl recipes made with good pantry ingredients.
Now, lets take a look into the Souper Sundays kitchen:
Debra of Eliot's Eats shared a book-inspired Pumpkin Chili with Black Beans and Sausage and said, "It’s obviously now soup weather and soup comforts the soul, right? Jessica and her family needed comfort. If I had been her best friend and next door neighbor, I would have made up a bowl of soup to deliver nightly. (Hopefully, this recipe is better than the sweet potato chili from the book.) ... This soup is better on the second day. I made it for our supper and then served it the next day to friends who came over for lunch. The flavors were more melded and it was a little less spicy (if that’s possible)."
Judee of Gluten Free A-Z Blog brought her Creamy Parsnip Soup: Instant Pot or Not and said, "Are you familiar with the parsnip? It is a root vegetable that looks like a carrot but is white. It's loaded with nutrients and tastes mild and delicious especially in soup. It is sold in a bag in the produce isle of the supermarket. ... I frequently add a parsnip to soup recipes to give a soup a little extra sweetness, but this is the first time I actually made a parsnip soup. It's a nice soothing comforting creamy soup."
Tina of Squirrel Head Manor is getting back to normal after Hurricane Michael and shared a Simple Green Salad she paired with lasagna. She said, "Well. Getting back in the swing of things I stuck with non complicated meals, made this chicken lasagna (recipe HERE) that I posted in August. It's a tried and true meal. To keep it simple we had a gussied up green salad with lots of cukes, shredded carrots, grape tomatoes, bib lettuce and mushrooms."
Mahalo to all who joined in this week!
About Souper Sundays:
Souper Sundays (going since 2008) now has a format of a picture link each week where anyone interested can post their soups, salads, or sandwiches at any time during the week and I post a recap of the entries the following week.
(If you aren't familiar with Souper Sundays, you can read about of the origins of it here.
If you would like to join in Souper (Soup, Salad, and Sammie) Sundays, I would love to have you! Here's how...
To join in this week's Souper Sunday's linkup with your soup, salad or sandwich:
- Link up your soup (stew, chili, soupy curries, etc. are fine), salad, or sandwich dish, (preferably one from the current week or month--but we'll take older posts too) on the picture link below and leave a comment on this post so I am sure not to miss you. Also please see below for what to do on your blog post that you link up her in order to be included in the weekly round-up.
On your entry post (on your blog):
- Mention Souper (Soup, Salad & Sammies) Sundays at Kahakai Kitchen and link back to this post. (Not to be a pain but it's polite and only fair to link back to events you link up at--so if you link a post up here without linking back to it on your post, it will be removed.)
- You are welcome to add the Souper Sundays logo to your post and/or blog (optional).
Have a happy, healthy week!