The original recipe calls for fried tofu, but the boyfriend was a little wary of the idea, so I opted to use some frozen shrimp we had in the freezer. I’ll be making a second batch of this for me and the tofu will most definitely be included.
1 Tbsp. olive oil
1/4 onion, diced
2 cloves garlic, minced
1/2 carrot, julienned
6 white button mushrooms, sliced
1 16-oz. can unsweetened coconut milk
1 cup vegetable broth
Juice of 1/2 lime
1 tsp. salt
2 tsp. Madras curry powder
1/2 lb. shrimp, thawed
1 Tbsp. chopped cilantro
In a medium saucepan over medium heat, add the olive oil then the onions. Sauté for 2 to 3 minutes, or until just soft. Add the garlic, carrot, and mushrooms and cook for an additional 2 minutes. Add the coconut milk and broth to the pan and stir well. Add the shrimp, lime juice, salt, and curry powder, then let simmer for about 5 minutes, being careful not to let the soup boil. Remove from heat and serve the soup with chopped cilantro.
Serves 4 (or two really hungry people).
Adapted from vegcooking.com
