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. 

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