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    You are in: Home / Recipes / Curried Shrimp and Vegetable Soup Recipe
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    Curried Shrimp and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Babs7's Note:

    My sister Cathy made this recipe while she was visiting over the holidays. It is a flavorful soup that warms the insides during the winter months. She originally found the recipe in Yankee Magazine for Curried Vegetable Soup and added in the shrimp.

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    Units: US | Metric


    1. 1
      Warm oil in large stockpot over medium heat.
    2. 2
      Add the onions, garlic, and gingerroot, and saute, stirring often, until the onions are soft and golden, about 10 minutes.
    3. 3
      Add the mushrooms and saute for 5 minutes.
    4. 4
      Sprinkle on the coriander, cumin, tumeric, and cayenne, and cook for 2 minutes, stirring often.
    5. 5
      Pour in the vegetable stock, coconut milk, and salt, then bring to a boil.
    6. 6
      Add the potatoes and cook for 10 minutes stirring occasionally.
    7. 7
      Mix in green beans, red bell pepper, and noodles and cook at a lively simmer until the vegetable start to get slightly tender, about 5 minutes.
    8. 8
      Add the shrimp and cook for about 5 more minutes (if frozen, cook until shrimp are heated through).
    9. 9
      Stir in the lemon juice just before serving.
    10. 10
      Serve with bread and enjoy!

    Ratings & Reviews:

    • on February 18, 2006


      I bought frozen cooked shrimp to make this, but considered them an optional ingredient until taste-testing. The I decided your sister had exactly the right idea. Also after taste testing, I added black pepper, fresh cilantro leaves, and a dash of fish sauce to bring out the flavor of the shrimp. I used asparagus instead of green beans. I did use the vermicelli, but I think you could use cooked rice.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Curried Shrimp and Vegetable Soup

    Serving Size: 1 (373 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 397.9
    Calories from Fat 186
    Total Fat 20.7 g
    Saturated Fat 13.6 g
    Cholesterol 149.9 mg
    Sodium 579.2 mg
    Total Carbohydrate 34.4 g
    Dietary Fiber 5.0 g
    Sugars 3.8 g
    Protein 22.0 g

    The following items or measurements are not included:

    vegetable stock

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