Ingredients
Scale
- 1 lb (450g) medium shrimp, peeled and deveined (use fresh or thawed frozen shrimp)
- 2 tablespoons olive oil or vegetable oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1-inch piece of ginger, grated or finely minced
- 2 tablespoons curry powder (adjust to taste)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 can (14 oz) full-fat coconut milk
- 3 cups low-sodium vegetable or chicken broth (ensure halal)
- 1 medium sweet potato, peeled and diced
- 1 red bell pepper, sliced
- 1 cup baby spinach (or other leafy greens)
- 1 tablespoon soy sauce (or coconut aminos for gluten-free)
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Salt and pepper, to taste
Ingredient Highlights
- Shrimp: Shrimp provides a delicate yet satisfying protein source, adding flavor and texture to the soup without overwhelming the dish.
- Coconut Milk: Full-fat coconut milk is key to creating the soup’s creamy base, which balances the bold curry spices.
- Spices: Curry powder, turmeric, cumin, cinnamon, and cayenne create a warming and fragrant flavor profile that makes this soup so comforting.
- Sweet Potato: The sweet potato adds a touch of sweetness and helps thicken the soup, creating a heartier texture.
- Spinach: Spinach adds a pop of color, vitamins, and a subtle earthy flavor that complements the coconut curry base.
Instructions
Prepare the Soup Base:
- Cook the Aromatics: In a large pot, heat the oil over medium heat. Add the chopped onion and cook for about 4-5 minutes, or until softened and translucent. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Toast the Spices: Stir in the curry powder, ground turmeric, cumin, cinnamon, and cayenne pepper (if using). Toast the spices for about 1-2 minutes, stirring occasionally, to bring out their flavors.
- Add the Broth: Pour in the vegetable or chicken broth and coconut milk. Stir well to combine the spices and liquids.
Add Vegetables and Simmer:
- Add the Sweet Potato and Bell Pepper: Stir in the diced sweet potato and sliced red bell pepper. Bring the soup to a gentle simmer and let it cook for about 15-20 minutes, or until the sweet potatoes are tender and easily pierced with a fork.
- Season the Soup: Add the soy sauce (or coconut aminos), lime juice, and a pinch of salt and pepper. Taste and adjust the seasoning if necessary, adding more salt or a squeeze of lime if needed.
Add the Shrimp and Finish the Soup:
- Cook the Shrimp: Add the shrimp to the pot, stirring to combine. Continue to simmer the soup for an additional 5-7 minutes, or until the shrimp are pink, opaque, and cooked through. Be careful not to overcook the shrimp, as they can become rubbery.
- Add the Spinach: Stir in the spinach or other leafy greens, allowing them to wilt in the hot soup for about 1-2 minutes.
- Taste and Adjust: Give the soup one final taste and adjust the seasoning as needed with more salt, pepper, or lime juice.
Serve:
- Garnish and Serve: Ladle the soup into bowls and garnish with freshly chopped cilantro. You can also add a wedge of lime on the side for an extra burst of freshness.
- Prep Time: 15 minutes
Nutrition
- Serving Size: 4
- Calories: 300
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g