in Soup Recipes

Brussels sprout curry soup with shrimp

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Ingredients for 4 servings:

  • 800 g Brussels sprouts
  • 3 tbsp olive oil
  • 2 onions
  • 2 tsp curry powder
  • salt and pepper
  • 1 liter coconut milk
  • ½ liter chicken broth
  • 1 tsp lime juice
  • 8 king prawns
  • 1 bunch of coriander leaves, to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Wash and trim the Brussels sprouts. Peel and finely dice the onion, then sauté in olive oil until translucent. Stir in the curry and immediately add the chopped Brussels sprouts. Pour in the chicken stock and coconut milk and simmer gently until the sprouts are tender. Remove some of the sprouts from the soup and puree the rest. Season with lime juice, salt, and pepper, then add the sprouts back in. Garnish with chopped cilantro and the previously fried king prawns, if desired, and serve.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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