Skip to main content New<> this month
Get the Allrecipes magazine

Curried Shrimp, Rice, and Okra Soup

Rated as 0 out of 5 Stars
0 made it  |  0 reviews   |  0 photos
23

"Deep flavors and an unusual combination."
Added to shopping list. Go to shopping list.

Ingredients

1 h 27 m servings 388
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • Cook's Notes:
  • Substitute fish stock for the clam juice if desired.
  • You can use fresh or frozen okra.

Nutrition Facts


Per Serving: 388 calories; 19.3 35.2 21.3 147 904 Full nutrition

Explore more

Reviews

Read all reviews 0