curried shrimp, rice, and okra soup

curried shrimp, rice, and okra soup
  • 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


  1. 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.
  2. 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.
  3. Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.

09/14/2019
curried shrimp, rice, and okra soup, recipe PT15M PT1H 5 455 calories

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