Pescatarian Massaman Curry Soup Recipe

About this recipe

A hearty and flavorful Thai-inspired curry soup featuring shrimp, bok choy, and cauliflower, perfect for a satisfying pescatarian dinner.

Ingredients

• 150 g Spring Onion (Kandychi Path)
• 100 g Garlic - Single Clove
• 200 g Cauliflower Florets
• 200 g Bok Choy
• 200 g Shrimpop Tandoori Torpedo Shrimp
• 250 ml Coco Mama Coconut Milk
• 400 Ml Kara Coconut Cream
• 1 pc Cabbage Red
• 1 ltr Bertolli Extra Virgin Olive Oil

Instructions

1. 1. Heat 1 tbsp olive oil in a large saucepan over medium-high heat. Add single minced garlic clove and cook until fragrant and lightly browned, about 1 minute.
2. 2. Stir in 1/4 cup of coconut cream and cook for 1 minute to create a flavorful base.
3. 3. Reduce heat to low and add 24 oz coconut cream and 3 cups coconut milk. Simmer gently for 5-10 minutes, stirring occasionally.
4. 4. Add 1/2 head of cauliflower, chopped into small florets, and cook for 5 minutes until slightly tender.
5. 5. Add 2 heads of bok choy, chopped, 200 g pre-cooked shrimp, and 2 cups cabbage. Stir and cook for 6-8 minutes, or until vegetables are tender and heated through.
6. 6. Stir in 2 chopped green onions, reserving the last for garnish.
7. 7. Serve soup in bowls and garnish with remaining chopped green onion. Enjoy your meal!