Curried shrimp and calamari soup

• 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

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