Tikki Masala Soup

Tikka Masala Soup

 

Tikka Masala Soup

(Soup Addict’s recipe)

Ingredients (shrimp):

  • 3 tablespoons canola or sunflower oil, divided
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • 1/2 teaspoon salt
  • a few grinds of black pepper

Ingredients (soup):

  • 1 small onion, chopped
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons fresh ginger, minced
  • 1 teaspoon curry powder
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 28 ounces crushed tomatoes
  • 1/3 cup coconut milk
  • 1 tablespoon cilantro, chopped, for garnish
  • additional salt and pepper, to taste

Directions:

  • Heat 1 tablespoon oil in a 4 or 5 qt. stock pot or dutch oven over medium. Season shrimp with the first five spices in the ingredients. Add to the pot when the oil shimmers in a single layer. Cook for 3 to 4 minutes, or until the first side is pink. Flip each shrimp and continue cooking until opaque (another 2 to 3 minutes). Remove to a plate and set aside.
  • Add the remaining oil to the pot (heat still on medium). Add the onions and cook until soft and golden, scraping up any fond left behind by the shrimp. Add the garlic and ginger. Cook until fragrant (just a minute or two).
  • Sprinkle in the curry powder, garam masala, smoked paprika, salt and flour, stirring to coat the vegetables until a paste begins to form. Add one cup of vegetable broth and stir until the mixture has smoothed out. Add the remaining cup of broth and the tomatoes. Turn heat to high, bring to a boil, then return heat to medium how. Allow the soup to simmer for 15 minutes.
  • Turn heat to low and add the coconut milk and reserved shrimp. Taste, and adjust for salt and pepper. Stir in the cilantro and ladle into serving bowls.
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