Curried Shrimp, Rice, and Okra Soup

This soup with a unique combination of shrimp, rice, okra, and curry powder is full of deep flavors and makes enough to feed a crowd.

• Preparation Time: 40 mins
• Cooking Time: 47 mins
• Total Time: 1 hr 27 mins
• Calories: 388 Calories

Ingredients

• 3 tablespoons honey
• salt to taste
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 3 cups cooked white rice
• 2 cups diced carrots
• 2 tablespoons curry powder
• ½ teaspoon cayenne pepper
• 1 bunch fresh cilantro, chopped
• 2 pounds large shrimp, peeled and deveined
• 2 tablespoons lime juice
• ¼ cup diced celery
• 2 teaspoons ground coriander
• 1 (16 ounce) can diced tomatoes, drained
• 1 (16 ounce) can coconut milk
• 1 cup unsweetened shredded coconut
• 1 ½ cups diced Spanish onion
• 1 ½ cups diced red bell pepper
• ¼ cup minced fresh ginger
• 12 cups clam juice
• 1 pound okra, sliced

Recipe Instructions

Step 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.

Step 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.

Step 3

Stir rice, okra, coconut milk, cilantro, honey, lime juice, and salt into the stockpot. Simmer until flavors combine, about 7 minutes.