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Curried shrimp and calamari soup

Difficulty: Medium

4

Servings

20

Preparation (min)

30

Total (min)

Ingredients

  • 1 tbsp. (15 ml) coconut oil
  • 20 green onions, chopped (divided)
  • 1 tbsp. (15 ml) fresh ginger, chopped
  • 1/3 cup (80 ml) curry paste (or more, to taste)
  • 1 bird’s eye chili pepper, chopped (to taste)
  • 4 cups (1 L) chicken broth
  • 2 x 400 ml cans of coconut milk
  • 15 button mushrooms, finely chopped
  • 3.5 oz. (100 g) enoki mushrooms (optional)
  • 1 x 340 g pkg frozen calamari rings
  • 1 x 400 g pkg frozen medium-sized shelled shrimp
  • Salt and pepper to taste
  • Chopped cilantro to taste

Preparation

  1. In a large saucepan over medium heat, heat coconut oil. Add ginger and half the green onions, and stir-fry for about 1 min.
  2. Mix in curry paste and cook for about 1 min. Add chili pepper, chicken broth, coconut milk and both varieties of mushrooms. Bring to a boil.
  3. Add calamari and shrimp, and simmer over low heat until cooked, about 5 min. Season to taste with salt and pepper. Top with cilantro and remaining green onions, and serve.

Photos : Tango [Vitalité Québec] MARCH 2013

Recipe: Josée Fiset

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