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Curried Shrimp and Tomato Soup

Curried Shrimp and Tomato Soup 4.000
Quick Pantry Soup Feb 20, 2008

Frozen peeled and deveined uncooked shrimp are the main pantry ingredient to have on hand.

Servings: 4 - 6
  • 2 tablespoons vegetable oil
  • 1 medium onion, cut into small dice
  • 1 medium clove garlic, minced
  • 1 1/2-inch piece of peeled ginger root, minced
  • 3 tablespoons mild curry powder
  • 1 cup unsweetened regular or reduced-fat coconut milk
  • 4 cups vegetable broth
  • 1 tablespoon sugar
  • 1 tablespoon Asian fish sauce (may substitute low-sodium soy sauce
  • 1 to 2 medium vine-ripened tomatoes, cut into quarters
  • 8 ounces frozen, peeled and deveined uncooked shrimp
  • Fresh bean sprouts, for garnish

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Heat the oil in a large soup pot over medium heat. Add the onion, garlic and ginger root; cook until the vegetables have softened. Add the curry powder and mix well; cook until fragrant. Add the coconut milk, vegetable broth, sugar and fish sauce, stirring to combine. Cook for 10 minutes, then add the tomatoes and the shrimp. Cook for 5 minutes, or until the shrimp is cooked through. Garnish with the bean sprouts; serve immediately.

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Recipe Source

From Mitchell Davis, author of "Kitchen Sense" (Clarkson Potter, 2006).

Tested by Mitchell Davis.

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Nutritional Facts

Calories per serving (based on 6): 223

% Daily Values*

Total Fat: 16g 25%

Saturated Fat: 9g 45%

Cholesterol: 57mg 19%

Sodium: 603mg 25%

Total Carbohydrates: 13g 4%

Dietary Fiber: 3g 12%

Sugar: n/a

Protein: 10g

*Percent Daily Value based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Total Fat: Less than 65g

Saturated Fat: Less than 20g

Cholesterol: Less than 300mg

Sodium: Less than 2,400mg

Total Carbohydrates: 300g

Dietary Fiber: 25g

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