Janga Coconut Curry Soup

Ingredients

• 1 lb (450g) jumbo shrimp, peeled and deveined 1 lb (450g) jumbo shrimp, peeled and deveined
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, thinly sliced 1 carrot, thinly sliced
• 1 can (400ml) coconut milk 1 can (400ml) coconut milk
• 2 cups (470ml) vegetable broth 2 cups (470ml) vegetable broth
• 2 tablespoons curry powder 2 tablespoons curry powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon cumin 1 teaspoon cumin
• 1 teaspoon coriander 1 teaspoon coriander
• 1 cup (240ml) spinach leaves 1 cup (240ml) spinach leaves
• Salt and pepper to taste Salt and pepper to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 22g, 16g
• Carbohydrates (total, sugars): 10g, 4g
• Protein: 24g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, heat the vegetable oil over medium heat. Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion becomes translucent.
2. 2.
   Add the sliced bell pepper and carrot to the pot. Cook for a few minutes until the vegetables start to soften.
3. 3.
   In a small bowl, combine the curry powder, turmeric powder, paprika, cumin, and coriander. Mix well.
4. 4.
   Add the spice mixture to the pot and stir to coat the vegetables evenly.
5. 5.
   Pour in the coconut milk and vegetable broth. Stir well to combine all the ingredients.
6. 6.
   Bring the soup to a simmer and let it cook for about 10 minutes, allowing the flavors to meld together.
7. 7.
   Add the jumbo shrimp to the pot and cook for an additional 5 minutes, or until the shrimp turn pink and are cooked through.
8. 8.
   Stir in the spinach leaves and cook for another minute until wilted.
9. 9.
   Season with salt and pepper to taste.
10. 10.
    Serve the Janga Coconut Curry Soup hot, garnished with fresh cilantro.

Treat your ingredients with care...

• Jumbo shrimp — Make sure to devein the shrimp properly before using them in the soup to ensure a clean and enjoyable eating experience.

Tips & Tricks

• For a spicier kick, add a pinch of cayenne pepper or chili flakes to the soup.
• Adjust the consistency of the soup by adding more vegetable broth if desired.
• Serve the soup with a side of warm crusty bread for a complete meal.

Serving advice

Serve the Janga Coconut Curry Soup in individual bowls, garnished with fresh cilantro. Accompany it with a squeeze of lime juice for an extra burst of tanginess.

Presentation advice

To enhance the presentation, sprinkle some additional curry powder on top of the soup and place a lime wedge on the side of each bowl.