Thai Curry Shrimp Soup:
Curry in a soup is a perfect compliment to any dish especially something with strong flavors (like seafood). The curry provides a mild spice and warm sensation to your mouth. The lemongrass in the curry blend adds a freshness to the soup, rather than a heavy soup, the curry creates a light and pleasant feeling in your mouth.
Curries exist all over the world, technically they don’t actually have to come from the curry tree or be a dry spice. Many curries are actually blends of various ingredients and then ground up into a paste.
The curry I use in this dish, Massaman Curry, some scholars feel that this curry actually stems from the Persians. How did a set of Persian spices make it into Thailand? Well a Persian merchant who lived with a Thai noble is said to have been the primary guy in bringing these spices to Thailand.The name itself is a Thai way of saying “Musulman” which means Muslim in Farsi.
Others think that this is wrong and say it’s for masam which means sour, but I’ll take the Persian influence points and go on my merry way!
This is a insanely easy meal that I make on weeknights sometimes for the Mrs. It only requires a few ingredients and it’s so delicious. You can make this dish complicated or you can make it easy, depending on how fresh you want your ingredients.
For the sake of convenience I make this dish easy, so I use frozen shrimp that I buy from Whole Foods, frozen pureed butternut squash, chicken broth, and thai Massaman curry. The end result is heaven, shrimpy soupy heaven!
Recipe – Thai Curry Shrimp Soup
2 Cups Frozen Shrimp
2 Cups Pureed Butternut Squash (I get them in frozen packets from Friends and Farms)
1 Cup Chicken Broth
1 Tbsp. Thai Massaman Curry
1/2 Tbsp. Coconut Oil
*Optional 1/4 Cup Coconut Milk*
In a medium sized pot, heat your coconut oil, then add your squash. Reduce to a medium heat, then add your chicken broth. Keep stirring on a medium heat.
Allow the shrimp to thaw, then saute with the curry. Transfer the shrimp to the soup. Stir in the coconut milk, cook for another 30 seconds and serve immediately.
- 2 Cups Frozen Shrimp
- 2 Cups Pureed Butternut Squash
- (I get them in frozen packets from Friends and Farms)
- 1 Cup Chicken Broth
- 1 Tbsp. Thai Massaman Curry
- ½ Tbsp. Coconut Oil
- *Optional ¼ Cup Coconut Milk*
- In a medium sized pot, heat your coconut oil, then add your squash. Reduce to a medium heat, then add your chicken broth. Keep stirring on a medium heat.
- Allow the shrimp to thaw, then saute with the curry. Transfer the shrimp to the soup. Stir in the coconut milk, cook for another 30 seconds and serve immediately.