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Shrimp Coconut Curry Soup

Mar 11 2014

by Libbie Summers

Photography by Chia Chong
Recipe and Styling by Libbie Summers via Salted and Styled

When we cut these beautiful coconut open, I couldn’t help thinking they needed a soup inside!

Shrimp Coconut Curry Soup
serves 4

Ingredients:
1 tablespoon vegetable oil
1 medium onion diced
3 cloves garlic, minced
1/2 teaspoon ground cumin
1 tablespoon red curry paste
1 teaspoon brown sugar
4 cups vegetable stock
2-inches fresh ginger root, peeled and cut into chunks
2-inches lemon grass, smashed
8 peppercorns
1 jalapeno, sliced plus more for garnish
1/2 cup cilantro leaves plus more for garnish
2 tablespoons fish sauce
1 (13.5 ounce) can coconut milk
3/4 pound medium shrimp, shelled and deveined

Directions:
In a medium stock pot over medium heat, add the oil and onions. Cook stirring until onions are translucent (about 5 minutes). Stir in the garlic, cumin, curry paste and sugar. Cook for an additional minute. Stir in stock, ginger root, lemon grass, peppercorns, jalapeno, cilantro and fish sauce. Bring mixture to a boil. Reduce heat and allow to simmer for 30 minutes. Remove from heat, strain (discarding the solids) and return the strained broth to the pot over medium heat. Stir in coconut milk, shrimp, mushrooms and lime juice. Cook until the shrimp is completely cooked through (about 5 minutes). Serve immediately garnished with cilantro and jalapeno slices if desired.

Libbie’s Food Styling Props: Surface is a table painted with chalk board paint. Bowl is a fresh coconut and sitting on top of a vintage cinnabar bracelet. Spoon I purchased years ago from an artist on the island of Antigua. He carved it from a coconut shell. I look for him every time I go to the island, but have yet to find him again…this beautiful spoon is one of my most treasured utensils.

Let us show you an easy way to open a coconut! HOW TO: OPENING A COCONUT

2 COMMENTS

Libbie Summers View More Blog Posts from this Author

Libbie Summers has authored three books, cooked for three US Presidents, and designed more over-the-top and under-the-big-top events than she can possibly remember. Libbie celebrates the every day with food-inspired fun and believes that a coke and a smile really can make you feel good. She first earned her culinary chops below deck as a chef on private yachts— honing her cooking skills under extreme weather and guest conditions. Today, she is the artistic director of her own lifestyle brand, A Food-Inspired Life, where the beauty of food serves as the inspiration for film production, product design and events. Summers is an award-winning producer of imaginative lifestyle content for clients in print, digital and film media. Her work can been seen North and South of the equator for Paramount Pictures, The OWN Network, Condé Nast Traveler, Bon Appétit, Huffington Post, Vogue, Better Homes and Gardens, Elle, People, Garden and Gun, Redbook Magazine, Food Network Magazine and both the livings –Southern and Country.

As one who wears many hats, Libbie also serves as the Creative Culinary Director of Terra’s Kitchen –an innovative meal delivery service sending healthy farm-fresh ingredients and fresh-prepped recipes to subscribers in an eco-friendly manner.

Libbie lives in Savannah, Georgia, with her husband, son, and opinionated-dog who is lobbying for her own Instagram account. She maintains her body and body of work are both food inspired.

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2 responses on “Shrimp Coconut Curry Soup

  1. islandcottagecompany

    Libbie, this looks fantastic! I have been enjoying your book that I piked up from you at the St. Simons Food and Spirits Festival. This looks like a great way to enjoy our native shrimp.

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