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Curried Vegetable-Rice-Shrimp Soup

October 31, 2011

My first post! Welcome, and thank you for reading… Let’s begin!

New York City had it’s first snowstorm of the season this weekend. It was cold, windy, and just perfect for snuggling up indoors with a blanket and some warm beverages.

So I decided to make soup… This curried version is spicy, delicious, non-fatty and filling. Enjoy!

Inspired by “Incredibly Easy Vegetarian”‘s Curried Vegetable-Rice Soup.

You need:

  • 16 ounces frozen vegetables (whichever ones you like, however, an Asian-blend with for instance broccoli, cauliflower, sugar snap peas and red bell peppers is very good in this soup!)
  • 14 ounces vegetable bouillon
  • 3/4 cup uncooked brown rice
  • Optional: About 15 ounces of cooked, frozen and peeled shrimp (can usually be found in the frozen seafood section)
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 teaspoon Sambal Oelek (ground fresh chili paste, available in most grocery stores)
  • 1 can unsweetened coconut milk
  • 1 tablespoon fresh lime juice
Preparation:
1. Cook the rice! Brown rice take a while to cook… approximately 50 minutes. So do that first!
2. Make the bouillon. Combine two cubes with 14 ounces of water and let them dissolve over medium heat.
3. Combine vegetables and bouillon in a large pot. Cover; bring to a boil over high heat. Stir in shrimp, rice, curry powder, salt and Sambal Oelek; reduce heat to medium-low. Cover and simmer 5 minutes.
4. Stir in coconut milk; cook 3 minutes or until heated through. Remove from heat. Stir in lime juice. Ready to serve!
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From → Recipes

2 Comments
  1. kristin permalink

    That looks super yummy. Great job, Anne! 🙂

  2. ScandinavianFemme permalink

    Thank you, Kristin! Let me know if you try it, how it turns out 🙂

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