Seafood Curry Soup Recipe

About this recipe

A hearty pescatarian dinner featuring shrimp and salmon in a creamy, spiced broth with fresh vegetables. Perfect for solution seekers looking for a flavorful and satisfying meal.

Ingredients

• 200G Picard - Breaded Shrimp
• 1 Kg Fresh Onion Pack. 1kg - Ofoodi African Store
• 500G Aunt Bessie'S Maple & Thyme Glazed Carrots
• 400G Casa Marrazzo Peeled Organic Tomatoes, 400G
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• - Ktc Vegetable Oil
• 290G Portland Mills Jamaican Curry Powder, 290G
• 100G Terre Exotique Winemaker'S Salt, 100G
• 60G Terre Exotique Cheeselovers Pepper, 60G
• 250 Ml Baileys Extra Thick Salted Caramel Cream
• - Potts Vegetable Stock Can
• 455Ml Thai Dragon Extra Hot Sriracha Black Fire Sauce 455ml

Instructions

1. 1. Shell the shrimp and set the meat aside. Crack the shells for use in the stock.
2. 2. In a large pot, heat 2 tablespoons of oil over high heat and fry the shrimp shells for 2-3 minutes until aromatic.
3. 3. Add 1/2 chopped onion and 2 teaspoons of curry powder to the pot. Stir and cook for another 2 minutes.
4. 4. Pour in 4 1/3 cups of vegetable stock. Season with 1 teaspoon of salt and 1/2 teaspoon of pepper. Bring to a boil, then reduce the heat and simmer for 1 hour.
5. 5. Strain the stock into another pot, discarding the solids, and bring the strained stock back to a boil.
6. 6. Add 2 chopped carrots, 4 diced tomatoes, and 1 diced bell pepper to the pot. Simmer for 10-15 minutes until the vegetables are tender.
7. 7. Stir in 9 tablespoons of cream and bring the soup to a gentle boil. Remove from heat.
8. 8. Add the reserved shrimp meat to the soup and let it stand for 5 minutes to warm through.
9. 9. Season the soup to taste with additional salt, pepper, and 1 teaspoon of sriracha sauce before serving.