Prep Time: About 10 minutes
Cooking Time: 60 to 90 minutes
Calories per serving: About 199 (8 servings, 2 cups per serving)
It is spring in Maine, finally! The birds are chirping, the peepers sound happy and the buds are starting to show. Soon enough, my garden will be a delight once again 🙂
It’s still a bit chilly though, so I decided to make some soup before the weather gets warmer.
I made Chicken Mulligatawny just in February. I liked the flavors so much that I was inspired to make this soup recipe. I know there seems to be so many ingredients. Don’t get intimidated though because it’s really easy to make!
So here’s what I used:
Frozen Cooked Shrimp, Medium, Peeled and Deveined, Ready to Serve, about 45 shrimps
Cento – Petite Diced Tomatoes, 1 container, about 3.5 cups
¾ cup Bob’s Red Mill – Whole Grain Wild and Brown Rice, halfway cooked
Yellow Onion, 0.5 onion (medium), diced
Generic – Medium Size Russett Potato, 1 potato
About 4 cups Low Sodium Chicken Broth
2 cups water
½ tsp. Dried Thyme
2 cups Carrots – Raw, 2 cup, chopped or sliced into rounds
1 tbsp Thai Kitchen Authentic – Red Curry Paste
¼ cup Fresh – Lemon Juice
1 Bay Leaf
1 tbsp Extra Virgin Olive Oil (Canola Oil works too)
2 tsps Curry powder
2 tbsps Brown Sugar – Light Brown Sugar
A dash of Ground Nutmeg
¼ cup homemade Salsa Verde (optional)
In medium heat, sauté the chopped onion until the edges are lightly browned. Put in the remaining ingredients (except the shrimp) and bring to a boil. Reduce heat and simmer uncovered for about an hour and 15 minutes.
Stir just enough to prevent the mixture from sticking to the bottom of the pot. About 15 minutes prior to getting the soup done, add shrimp and cook in very low heat, stir until thoroughly warmed. See? Told you it was easy!
I shared some to a friend at work and froze the rest. I won’t have to buy soup for a while, ha! I hope you enjoy this as much as I did!
Eat well and be well. – Ella Bella