This Paleo Indian Seafood Curry Soup 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. ;)
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!
Paleo Indian Seafood Curry Soup
½ lb raw Mussels*
¼ lb raw Shrimp*
¼ lb raw Calamari*
2 Tbsp Coconut Oil
3 Garlic cloves
1 Yellow Onion
2 Bird’s Eye Chili Peppers
1 ½ Tbsp fresh Ginger
2 Tbsp Green Curry Paste
1 tsp ground Coriander
1 tsp ground Turmeric
¼ tsp ground Cumin
2 Tbsp Arrowroot Powder**
1 cup Water
1 Tbsp Fish Sauce
1 (14oz) can Coconut Milk
1 stem Thai Basil Leaves***
1 cup Cilantro
pinch Five Spice
Coarse Sea Salt (to taste)
*You can buy the pre-frozen raw seafood medley, but I’ve found it hard to find one of the quality I expect. Make sure it is wild caught and not just the leftover parts if you go this route. De-thaw the seafood if you use frozen.
**This is used as a soup thickener. You don’t have to use it, it will not affect the flavor, but it will affect the texture. If you don’t use it, it will take longer to cook or you can use a little coconut flour instead.
**This should be about ¼ cup Thai basil leaves. If you don’t have them, you can substitute with keffir lime leaves or traditional basil + 1 bay leaf…it won’t taste the same, but it will still taste good.
Mince the garlic and ginger and dice the onion. Make 2 slits with a knife in each side of each chili pepper. We’ll throw the entire pepper into the soup and let the sweet heat mingle with the ingredients. I do this so that I can remove the pepper before serving.
Heat the coconut oil over medium-high heat (~6). Add the garlic, ginger, peppers 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 sea salt, let it cook for a little while, then taste and adjust the salt to taste. You’ll want to adjust your salt as you go, as the seafood will be a little salty anyway and you don’t want to over salt this. Wait until the soup is about halfway there to start salting.
You’ll want to keep the heat on a low heat setting (~2.5) 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 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!