28ounceschopped or crushed tomatoes(I use the 26 ounce box of Pomi tomatoes)
3/4cupinstant brown rice
1/3cupcanned coconut milk
1tablespooncilantro, 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.
This soup will taste great with any grain you like in place of instant brown rice. I often use farro; quinoa is fantastic. Just extend the simmer time to fully cook the grains according to the package directions.
Serving: 1g | Calories: 235kcal
Shrimp Tikka Masala Soup was originally published on https://soupaddict.com/tikka-masala-soup/