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Creamy Coconut Seafood or Shrimp Soup Recipe

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This recipe for Creamy Coconut Seafood or Shrimp Soup is from Debbie's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cloves garlic
1-2 long red chillies
2 tbsp chopped fresh ginger
1 tbsp ground tumeric
1 tsp garam masala
3 tbsp vegetable oil
2 tsp mustard seeds
1 tsp cumin seeds
2 medium red onions, chopped
good handful of fresh curry leaves
2 X 400 g (14 oz) cans of coconut cream or milk
4 cups hot water
pinch of saffron
3/4 cup quinoa, rinsed and drained
1 kg (2 lb 3 oz) seafood mix or just shrimp
zest of 1 lime
1/4 cup cilantro leaves
fresh lime juice for serving
Directions:
Directions:
In a mortar and pestle, pound the garlic, chillies, and ginger until a fine paste is formed.
Stir in the tumeric and garam masala. Set aside.
Heat the oil in a large saucepan, add the mustard and cumin seeds and cook until they start to pop.
Add the onion and cook on low to medium heat for about 5 minutes until soft.
Stir in the curry leaves and the garlic and ginger paste and cook for a few seconds.
Pour in the coconut cream, water and saffron, bring to a boil, reduce the heat and simmer, covered for 20 minutes.
Add the quinoa to the soup. Simmer for 5 minutes.
Add the seafood or shrimp and lime zest, bring back to a boil and simmer, covered, on low heat for a further 10-15 minutes.
Stir in the cilantro and serve with a squeeze of lime juice.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
Time consuming recipe but well worth it! It is so tasty and with all that tumeric, gotta be good for you.
I didn't have curry leaves in my cupboard so did without. May be found at an Asian market.

 

 

 

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