Coconut Shrimp Soup

Soup

1. 1Heat 3 tbsp cooking oil in a large pot and add the 1 tsp crushed garlic.
2. 2Add the aromatics next — ½ tsp black mustard seeds, 1 bay leaf, 3 cardamom pods, 3-4 dry red chilies, and 1 tsp cumin. Let them crackle.
3. 3Add the sliced onion and sauté until transparent.
4. 4Add the spice mix — 1 tsp red chili powder, ½ tsp turmeric powder, 1 tsp coriander powder, 1 tsp garam masala, 1 tsp paprika — along with the 1 tsp ginger paste and 1 tsp green chili paste. Let it cook until the onions are tender.
5. 5Toss in the 2 lb (900g) shrimp and cook until they turn white.
6. 6Pour in the 2 cans coconut milk. Simmer on low until it hits the consistency you want.
7. 7Season with salt to taste and finish with the coriander.