Tuesday, February 5, 2013

Tomato Coconut Curry Soup with Shrimp (Paleo & Vegan options)

Watercourse Foods in Denver has this amazing Tomato Coconut Curry soup. I wanted this soup for dinner after crossfit. But I needed some protein. So this is what I came up with. It was surprisingly quick. I had raw shrimp defrosted in the fridge ready to go. Sam loved it!
This recipe made a lot of soup. We'll be eating it tomorrow night as well.

To veganize this soup, simply omit the shrimp and add 2 cans of rinsed garbanzo beans.

Options: Once I used 2, 32 oz. box of Imagine Tomato & Roasted Red Pepper Soup in place of the pureed tomatoes. In this case, omit the garlic & onion, only use 1 can of coconut milk and add 1 small can if diced fire roasted tomatoes. The only reason make it from scratch now is because the Imagine soup is made with sugar. 


2- 28 oz cans Diced fire roasted tomatoes - Puree 1 & 1/2 of the cans
1-  8 oz. can organic tomato sauce
2- 13.5 oz cans of Coconut milk (I used 1 full fat and 1 lite, which is just watered down)

1/2  C Water
1 pound raw shrimp 
1 - 2 T grated fresh ginger (Fresh is the way to go!)
1 1/2 T curry powder
2 teaspoons garlic powder
1 1/2 teaspoon onion powder
1 Tablespoon agave or honey- optional  (I find this balances the tomato acidity)
Few dashes of red chili flake  (or cayenne/spicy chili powder)
Salt and pepper to taste  (LOTS of black pepper)


1.  Puree 1 can of tomatoes in a food processor/blender. Grate ginger with a zester or the smallest side of your cheese grater.

2. Mix everything together in a large pot on medium heat. Simmer for 20-30 min.

3. Add cleaned shrimp and cook 5 minutes more, or until shrimp is completely pink. 

1 comment:

  1. 3 Researches SHOW How Coconut Oil Kills Fat.

    The meaning of this is that you actually get rid of fat by consuming Coconut Fat (including coconut milk, coconut cream and coconut oil).

    These 3 researches from major medicinal magazines are sure to turn the conventional nutrition world upside down!