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Curried coconut shrimp and mushroom soup

Make your own fish stock at home in under an hour to make this perfectly flavoured soup that will keep you satisfied for days. 



Fish Stock

  • 1 tablespoon butter or oil
  • 1⁄2 cup (70 g) diced onions
  • 1⁄2 cup (70 g) finely diced celery
  • 3 lb rinsed raw fish bones from lean fish (e.g., sole, halibut, cod) or 2 lb raw shrimp shells
  • 8 cups water
  • 1⁄2 cup white wine
  • 2 bay leaves
  • 1⁄2 tablespoon peppercorns
  • 1 shallot, chopped, optional
  • 1 leek, chopped, optional
  • 1⁄2 cup chopped fennel, optional
  • 1⁄2 cup chopped mushrooms, optional
  • A few garlic cloves, smashed, optional
  • 1–2 stalks lemongrass, optional
  • Knob of ginger
  • Tarragon sprigs
  • Thyme sprigs


  • 2 tablespoons olive oil or coconut oil
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon grated ginger
  • 1 large carrot, finely chopped
  • 1 large tomato, diced
  • 1/2 jalapeño, seeded and finely chopped
  • 2 tablespoons mild curry powder
  • 1 tablespoon smoked paprika
  • 1 teaspoon ground turmeric
  • 2 cups fish or shrimp stock
  • 1 can coconut milk
  • Salt and pepper, to taste
  • 1 lb. medium shrimp, shelled and deveined
  • 2 handfuls, sliced mushrooms of choice
  • 2 tablespoons chopped basil or cilantro
  • 1 tablespoon fresh lemon or lime juice
  • Steamed leftover rice or cooked noodles, lime wedges, chopped herbs, toasted nuts or seeds, for serving


Fish Stock 

  1. In a large stockpot over medium heat, add the oil and sauté the onions and celery until just softened, five to eight minutes.
  2. Add the fish bones, water, wine, optional add-ins, seasoning, and optional seasoning, and bring to a simmer. Simmer for 45 minutes, and skim off any foamy impurities that may appear on the surface.
  3. Cool, strain, and use as a base for soups, stews, or braising.  


  1. In a large saucepot, over medium heat, add the oil, onion, garlic, and ginger and cook until softened, about five minutes. Adjust heat to avoid burning.
  2. Add the carrot, jalapeno, tomato, and spices. Stir and let simmer for an additional three minutes.
  3. Pour in the fish stock, and coconut milk, and season with salt and pepper. Cook over moderately high heat, stirring occasionally until carrots are tender.
  4. Add the shrimp and mushrooms and cook until the shrimp are opaque about three minutes. Stir in the basil (or cilantro) and citrus juice. Serve, as is, or with rice, or add in cooked noodles. Enjoy! 

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