If you’re a big fan of chicken masala (me!), you’ll love Shrimp Tikka Masala Soup! All of the amazing flavors and fragrances of tikka masala, in soup form.
I’m probably the only food blogger on the planet who hasn’t pumped out post after post about Christmas entertaining. Peppermint or egg-nog flavored [insert dish here] this month. How to decorate with herbs/fruit/milk bottles/origami. Ho ho ho hum.
Don’t get me wrong, I haven’t gone completely over to the Grinch side. I like holiday festivities — the lights, poinsettias, the carols, “A Christmas Carol” (the George C. Scott version, thank you very much) — it’s all a very cheery backdrop to an otherwise dreary December.
I’m just not, you know, feelin’ it this year. As some of you know, my mom passed away a couple of months ago, so it will be the first Christmas without my parents, my dad having passed in 2009. It feels sort of … empty. Incomplete.
I’m a full-grown adult, to be sure, but it hits me at odd moments that I’m an orphan. No matter your age, it’s very strange to be parentless.
I’m also in deep denial that I’ll be hosting Christmas dinner. I’m panicking that I’m not panicking over the menu. Panicking, that is, between those moments of calm when I wonder, isn’t there something I’m forgetting? But we still have, what, 6 days?
Plenty of time! [Gulp!]
In the meantime, I’ll do what addicts do and turn to my drug of choice, which happens to be soup. Shrimp Tikka Masala soup is inspired by one of my favorite chicken dishes, the luscious, Indian-spice-scented Chicken Tikka Masala, only I usually prepare the soup with spiced, sauteed shrimp instead of chicken.
My favorite thing about tikka masala is the curry spice blend. I use my homemade garam masala, plus deep and smoky smoked paprika, and the entire kitchen just lights up with these irresistible spices as the soup cooks. Then coconut milk makes it creamy and lush.
Warm and fragrant, this soup is comfort food, and then some. Calm. Peaceful bliss. Mmmmm, a delicious hug in a bowl.
Umm, yeah, what day is it again?
Wait, what? The 19th?! [Eeek! Panic! Freak Out!]
Red Lentil Masala Soup with Barley
Curried Pumpkin Apple Soup
Shrimp Tikka Masala Soup
for the shrimp
- 3 tablespoons canola or sunflower oil, divided
- 1 pound raw shrimp, peeled and deveined
- 1/2 teaspoon curry powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- a few grinds of black pepper
for the soup
- 1 small onion , chopped
- 2 cloves garlic , peeled and minced
- 2 teaspoons fresh ginger , minced
- 1 teaspoon curry powder
- 1 teaspoon garam masala
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 2 tablespoons flour
- 2 cups vegetable broth
- 28 ounces chopped or crushed tomatoes (I use the 26 ounce box of Pomi tomatoes)
- 3/4 cup instant brown rice
- 1/3 cup canned coconut milk
- 1 tablespoon cilantro, chopped, for garnish
- salt and pepper
- Heat 1 tablespoon oil in a 4 or 5 qt. stock pot or dutch oven over medium. Season shrimp with the first five spices in the ingredients. Add to the pot when the oil shimmers in a single layer. Cook for 3 to 4 minutes, or until the first side is pink. Flip each shrimp and continue cooking until opaque (another 2 to 3 minutes). Remove to a plate and set aside.
- Add the remaining oil to the pot (heat still on medium). Add the onions and cook until soft and golden, scraping up any fond left behind by the shrimp. Add the garlic and ginger. Cook until fragrant (just a minute or two).
- Sprinkle in the curry powder, garam masala, smoked paprika, salt and flour, stirring to coat the vegetables, until a paste begins to form. Add one cup of vegetable broth and stir until the mixture has smoothed out. Add the remaining cup of broth and the tomatoes. Turn heat to high, bring to a boil, then return heat to medium how to retain a gentle simmer. Add the rice. Allow the soup to cook for 15 minutes.
- Turn heat to low and add the coconut milk and the reserved shrimp. Taste, and adjust for salt and pepper. Stir in the cilantro and ladle into serving bowls.
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Tuesday 8th of February 2022
This is a nice recipe! I don’t necessarily have this in my regular winter rotation every year but consistently come back to it every couple of years. I made it as directed except sort of questioned using only a 1/3 cup coconut milk. So I started adding a bit more and thought “what the heck” and poured in the whole can of low fat coconut milk. Came out just fine. I will probably continue to use a whole can if I don’t have an immediate use for the leftover milk.
Thursday 5th of February 2015
Great recipe! I've made it a few times, without the shrimp. I've used paneer and also chicken. Once had to substitute cream for the coconut milk. It was sinfully delicious!
Wednesday 21st of May 2014
Made this with a bit of a twist. Used leftover tandoori chicken. Absolutely amazing. It even made the boyfriend seal of approval. Thank you!
Tuesday 9th of April 2013
Hi there from South Africa !! just HAD to find a Tikka Soup recipe because I bought (?!!) fresh ready made from one of our Foodie stores here - and it was soooo divine I just wanted to make iot myself - scoured all my Eastern / Indian recipe books to no avail and so, when you have Google - Google it !! and here I am and THANK YOU - your recipe looks amazing and from the comments of others who have tried it it HAS to be De-Vine !! Thank you
Friday 13th of April 2012
Great, great recipe!! Saw this on Foodgawker and finally got around to making it. Didn't change a thing! Perfect spice level! Thanks for sharing!