Skip to main content New this month
Get the Allrecipes magazine

Curried Shrimp, Rice, and Okra Soup

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

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

Ingredients

1 h 27 m servings 388 cals
Original recipe yields 10 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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 g fat; 35.2 g carbohydrates; 21.3 g protein; 147 mg cholesterol; 904 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 0