Tandoori shrimp soup
Ashley Denton
Globe and Mail Update
Published
Last updated
Servings: 6
Prep Time: 15 minutes
Cooking Time: 30 minutes
Ready In: 45 minutes
Ingredients
Tandoori paste
2 tablespoons tandoori masala spice mix (available at Indian grocery and gourmet food stores)
2 tablespoons fresh lime juice
2 tablespoons canola oil or vegetable oil
Soup
1 tablespoon canola or vegetable oil
1 small yellow onion, chopped
2 cloves garlic, peeled and minced
1 tablespoon ginger, minced
3 cups cauliflower florets, cut into bite-sized pieces
2 sweet potatoes, peeled and chopped (about 2½ cups)
1 398-millilitre can diced tomatoes
6 cups chicken stock
2 cups green beans, trimmed and cut into 1-inch pieces
1 pound (roughly 31 to 40) uncooked shrimp, peeled and deveined
Greek yogurt (optional)
Method
Whisk the tandoori spice mix, lime juice and oil into a paste and set aside.
In a large pot, heat 1 tablespoon of oil over medium-high heat and sauté the onion, garlic and ginger until translucent (about 3 minutes).
Add cauliflower, sweet potato and tandoori spice paste.
Toss to coat and cook 5 to 6 minutes or until vegetables start to soften.
Add diced tomatoes and chicken stock. Bring to a boil, reduce heat and simmer for 10 minutes.
Add green beans and cook 5 minutes.
Add shrimp and cook for 5 minutes or until pink.
Season with salt and pepper and serve with dollop of yogurt and toasted naan.
