Spicy Shrimp Curry Soup

Ingredients

While the original Caldo de camarón is a Mexican shrimp soup with a clear broth and traditional Mexican flavors, this adapted recipe transforms it into an Indian fast food dish. The key difference lies in the use of Indian spices and the addition of a creamy curry base, giving the soup a distinctively Indian flavor profile. We alse have the original recipe for Caldo de camarón, so you can check it out.

• 500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 garlic cloves, minced 3 garlic cloves, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons curry powder 2 teaspoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon chili powder (adjust to taste) 1/2 teaspoon chili powder (adjust to taste)
• 400ml (1 3/4 cups) coconut milk 400ml (1 3/4 cups) coconut milk
• 400ml (1 3/4 cups) vegetable broth 400ml (1 3/4 cups) vegetable broth
• 2 tomatoes, diced 2 tomatoes, diced
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 24g, 18g
• Carbohydrates (total, sugars): 8g, 3g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute.
3. 3.
   In a small bowl, combine the curry powder, turmeric powder, cumin powder, coriander powder, and chili powder. Mix well.
4. 4.
   Add the spice mixture to the pot and cook for a minute, stirring constantly to toast the spices.
5. 5.
   Pour in the coconut milk and vegetable broth. Stir well to combine.
6. 6.
   Add the diced tomatoes and bring the soup to a simmer. Let it cook for 10 minutes, allowing the flavors to meld together.
7. 7.
   Gently add the shrimp to the pot and cook for 3-4 minutes, or until they turn pink and opaque.
8. 8.
   Stir in the lemon juice and season with salt to taste.
9. 9.
   Serve the Spicy Shrimp Curry Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Shrimp — Make sure to devein the shrimp properly before using them in the recipe to remove any grit or sand.

Tips & Tricks

• For an extra kick of heat, add a finely chopped green chili pepper to the soup.
• Adjust the spice levels according to your preference by increasing or decreasing the amount of chili powder.
• Serve the soup with a side of naan bread or steamed rice for a complete meal.
• If you prefer a thinner consistency, add more vegetable broth to the soup.
• Garnish the soup with a squeeze of fresh lemon juice for a burst of citrus flavor.

Serving advice

Serve the Spicy Shrimp Curry Soup in individual bowls, garnished with fresh cilantro. Accompany it with warm naan bread or steamed rice for a satisfying meal.

Presentation advice

To enhance the presentation, sprinkle some red chili flakes and a drizzle of coconut milk on top of the soup. Serve it in colorful ceramic bowls to showcase the vibrant orange color of the curry broth.