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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