Curried Shrimp, Rice, and Okra Soup | The Best Recipes

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Curried Shrimp, Rice, and Okra Soup

"Deep flavors and an unusual combination."

Ingredients :

• 2 tablespoons olive oil
• 2 cups diced carrots
• 1 1/2 cups diced Spanish onion
• 1 1/2 cups diced red bell pepper
• 1/4 cup diced celery
• 1/4 cup minced fresh ginger
• 3 cloves garlic, minced
• 2 tablespoons curry powder
• 2 teaspoons ground coriander
• 1/2 teaspoon cayenne pepper
• 12 cups clam juice
• 1 (16 ounce) can diced tomatoes, drained
• 1 cup unsweetened shredded coconut
• 2 pounds large shrimp, peeled and deveined
• 3 cups cooked white rice
• 1 pound okra, sliced
• 1 (16 ounce) can coconut milk
• 1 bunch fresh cilantro, chopped
• 3 tablespoons honey
• 2 tablespoons lime juice
• salt to taste

Instructions :

Prep : 40M	Cook : 10M	Ready in : 1H27M

• Heat olive oil in a stockpot over medium-high heat. Add carrots, onion, red bell pepper, celery, ginger, and garlic; saute until carrots soften, about 5 minutes. Stir in curry powder, coriander, and cayenne pepper.
• Pour clam juice, tomatoes, and coconut into the stockpot. Bring to a boil; reduce heat to medium and simmer until tomatoes break down, about 20 minutes. Add shrimp. Cover and cook until opaque, about 10 minutes.
• Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

Notes :

• Substitute fish stock for the clam juice if desired.
• You can use fresh or frozen okra.

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