Curry – Shrimp – Soup with Coconut Milk

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Soup
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

The ice sea shrimp (250g in a bowl, you get mostly in a brine, of course it also works with fresh shrimp) from the brine (keep brine!) And fry in a hot pan with oil (preferably sesame oil), add garlic and briefly roast.
If you want the soup a little hotter, remove the kernels from the small chilli pepper (hot!), Cut it into small pieces and add it as well.
Season with salt and turmeric, if available, add the brine from the bowl, add water and simmer for 5 minutes.
Add the curry and coconut milk (please make sure not to use any sweet ones when buying) and simmer for another 5 minutes. Season with salt and more curry to taste.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.