You can't see the shrimp in this picture, but it's in there. This soup is my ultimate comfort food on gloomy days.
For measurements and the list of ingredients for the recipe, please refer to Entertaining From an Ethnic Indian Kitchen.
Prep: Peel and de-vein the shrimp. Save the shells for the stock. While the stock is being made, refrigerate the shrimp to be used in the soup. Once the stock is done, proceed with making the soup.
Shrimp Stock: Place shrimp shells, onions, carrots, green chilies, ginger, curry leaves, water and salt in a medium stock-pot. Bring it to a boil over medium high heat. Reduce heat and simmer for 25 - 30 minutes.
Shrimp Soup: Heat oil in a medium saucepan over medium high heat. When the oil is hot, add cumin seeds. Once the cumin seeds sizzle, add curry leaves. When the curry leaves are crisp, add onion paste and green chilies. Fry the onion paste until light golden, while stirring constantly.
Add ginger, coriander powder, turmeric and salt and fry for 2 minutes. Add pureed tomatoes and cook for another 5 minutes or until sauce is thick.
Add shrimp and cook until the shrimp turns pink.
Stir in the shrimp stock, coconut milk and bring it to a boil. Reduce heat to medium and simmer for 5 - 10 minutes and stir in lime juice.
Season to taste. Garnish soup with green onions and cilantro.
For more recipes, table setting ideas and gardening tips from the author of Entertaining From an Ethnic Indian Kitchen, check out Komali Nunna's blog.