Chop the shrimp into 1/2 inch pieces. Set aside.
Mix the clam juice and coconut milk together in a heavy stockpot. Add the pepper, salt, garlic, cumin, curry, and ginger. Simmer for 20 minutes.
Add the cornstarch to a cup and then add a small amount of the soup dissolving it and stirring it with a spoon to make a paste. Add more liquid and stir until it is thinned to a sauce. Whisk the sauce back into the soup. Add the shrimp. Continue cooking until it starts to bubble and is smooth and thickened. The shrimp should have turned red. Add the cream.
Make any final adjustments to the soup adding more seasoning or more thickening if needed. Garnish with cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1302g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 927 (51%)|
|Amt Per Serving||% DV|
|Total Fat 103g||137 %|
|Saturated Fat 76.3g||381 %|
|Monounsaturated Fat 9.7g|
|Polyunsanturated Fat 7.5g|
|Cholesterol 1433.3mg||441 %|
|Sodium 1405.3mg||48 %|
|Potassium 2520.9mg||66 %|
|Total Carbohydrate 26.8g||8 %|
|Dietary Fiber 0.7g||3 %|
|Sugars, other 26.1g|
|Protein 192.8g||275 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1802
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!