Paleoeffect_Seafood_IndianCurrySoup © 2012 . All rights reserved.

Paleo Indian Seafood Curry Soup, A Stew with Shrimp and Calamari

It’s a beautiful day in Florida today. Sunny, mild, everyone is out on bikes and rollerblades. Me and Chance (our dog) played in the back yard as I cleaned and went on a fantastic, long walk. I think it was good for the both of us! Too bad Angel couldn’t join us…too much work at the moment. Boo!

This recipe looks like a lot of work, but it really is easy. Most of the ‘work’ is just letting it cook. Tough, I know, but it’s really worth it. Let me start by saying that I am not Indian, so I can’t make the claim that it is authentic, but the flavor palate is reminiscent of India. The delicate taste of seafood really meshes nicely with the bold earthy tones of the curry and spices. And if you are worried about the texture of the calamari and octopus, you can rest assured that if you cook it for the whole hour, it will be tender and delicious. Unless you buy it pre-cooked, then I make no guarantees. And I do NOT recommend cooking with pre-cooked food. Just a side note. ;)

Indian Seafood Curry Soup

1 lb Seafood (I use mussels, shrimp, calamari, and octopus…I buy frozen and raw)

2 Tbsp Coconut Oil

3 Garlic cloves

1 Yellow Onion

2 Red Chiles

1 ½ Tbsp Ginger

2 Tbsp Green Curry Paste

1 tsp Coriander

1 tsp Turmeric

¼ tsp Cumin

2 Tbsp Arrowroot Powder (can be omitted, makes soup thick)

1 cup Water

1 Tbsp Fish Sauce

1 (14oz) can Coconut Milk

3 Kaffir Lime Leaves

¼ cup Cilantro (per bowl, 1 cup total)

Lime Juice (about 5 drops per bowl)

Pinch Five Spice

Sea Salt (to taste)

**NOTE: All ingredients I use are always fresh, until noted otherwise.

Dethaw the seafood if you use frozen and set aside.

Mince the garlic and ginger, dice the onion and chiles (reserve some of the seeds and veins to give the soup a little spicy…unless you don’t like spicy of course).

Heat the coconut oil over medium-high heat (about a 7 ½ on my stove). Add the garlic, ginger, chiles and onion. Cook for about 2 minutes, then add the seafood and cook for another 3-4 minutes. Add the arrowroot and mix until incorporated.

Here’s the great thing about this recipe: Add all other ingredients EXCEPT the cilantro and lime juice – which you will use just before serving. If you are like me, you’ll add some salt, let it cook for a little while, then taste and adjust the salt to taste.

You’ll want to keep the heat on a low heat setting (like a 3) for at least a half an hour. You can eat it sooner, but it won’t taste as much like seafood as it should. I personally leave mine on the stove for an hour (on low heat, literally), stirring occasionally so that weird film thing on the top doesn’t happen.

When ready, ladle the soup into bowls, then add about 5 drops of lime juice per bowl and about ¼ cup cilantro. Stir and serve!

Looking for soup, but not into this one? Try our absolutely delicious Tomato Bisque, Japanese Clear Soup or Chili!

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