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Curried Shrimp, Rice, and Okra Soup

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"Deep flavors and an unusual combination."
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1 h 27 m servings 388 cals
Original recipe yields 10 servings

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  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.


  • 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 g fat; 35.2 g carbohydrates; 21.3 g protein; 147 mg cholesterol; 904 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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