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Curry Shrimp Soup

Curry Shrimp Soup

This Curry Shrimp soup is warming and hearty for the cold weather and can be pared down or bulked up depending on what is in your pantry and frig. Approximately 30 minutes to prepare and serves 4.


  • 1/2 lb Shrimp, peeled & deveined
  • 2 Russet potatoes cubed
  • 1 Red pepper, diced
  • 1 Scallion, diced
  • 1/2 Yellow onion, diced
  • 2 cloves of garlic, minced
  • 1 can of chickpeas/garbanzo beans (no salt added)
  • 1 can of clam stock
  • Water
  • 1 Tbsp of Madras curry powder
  • Oil
  • Cracked black pepper & salt


  • Saute onion, garlic, and red pepper with oil in soup pot or dutch oven
  • Add potatoes and garlic and continue cooking for just a few more minutes
  • De-glaze pot with clam stock and add sufficient water to cover the vegetables
  • Add chickpeas and their brine
    • If using chickpeas packed with salt, rinse chickpeas well, discard brine and then add an additional cup of water
  • Add 1/2 Tbsp of Madras curry power
    • Taste broth, if you desire a more intense curry flavor add an additional 1/2 Tbsp of curry powder
    • Add salt and pepper to taste
  • Simmer soup until potatoes are knife tender, then add shrimp
    • Cover pot, turn off heat and allow shrimp to cook through
  • Serve garnished with scallions and a side of crusty bread or buttered naan


  • Substitute the clam stock with fish stock or water
  • Instead of shrimp, try a firm-fleshed white fish like cod or halibut
  • Include a splash of white wine to add depth of flavor and/or a tab of butter to enrich the broth
  • For a more luxurious chowder-style soup, add whole milk or cream or coconut milk
  • Add in carrots, celery, tomatoes or other aromatic vegetables
  • Instead of Madras curry powder, try red or green curry powder/paste
  • Also garnish with Thai basil or cilantro