Go Back
an Indian seafood curry soup in a wide bowl, shrimp and mussels in a golden coconut-tomato curry broth, topped with cilantro and lime, warm naan bread on the side, on a warm-toned table, natural light, shallow depth of field, landscape orientation

Indian Seafood Curry Soup

A fragrant coconut curry broth features shrimp, mussels, and warming spices from India.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 2 tbsp coconut oil
  • 1 medium onion diced
  • 1 tbsp fresh ginger grated
  • 4 cloves garlic minced
  • 2 tbsp curry powder
  • 1 tsp ground turmeric
  • 1 can crushed tomatoes 14 oz
  • 1 can coconut milk 14 oz
  • 3 cups seafood stock
  • 1 lb shrimp peeled
  • 1 lb mussels scrubbed
  • cilantro and lime for serving

Method
 

  1. Heat the coconut oil in a pot and cook the onion for 5 minutes, then add the ginger and garlic for 1 minute.
  2. Stir in the curry powder and turmeric and toast for 1 minute until fragrant.
  3. Add the crushed tomatoes, coconut milk, and stock, then bring to a simmer and cook 12 minutes.
  4. Add the mussels, cover, and cook 4 minutes until they start to open.
  5. Add the shrimp and cook 3 to 4 minutes until pink and the mussels are fully open.
  6. Discard any unopened mussels, finish with cilantro and a squeeze of lime, and serve with naan.

Notes

Bloom the spices in the oil for the deepest, most aromatic curry flavor.