Southern Indian Rice and Seafood Soup
Dive into the vibrant flavors of coastal India with this Southern Indian Rice and Seafood Soup, a comforting yet exotic dish that combines the creamy richness of coconut milk with the aromatic blend of turmeric, cumin, and coriander. This hearty soup features tender basmati rice, succulent shrimp, and flaky white fish, simmered to perfection in a spiced tomato-infused broth. Fresh curry leaves and grated ginger bring an authentic depth, while a finishing touch of lime juice and cilantro adds a refreshing brightness. Perfect for cozy dinners or impressing guests, this one-pot recipe offers a delightful balance of spice, creaminess, and oceanic freshness. Ready in under an hour, it's a flavorful way to explore Southern Indian cuisine.
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Recipe Information
Ingredients
- 0.5 cup basmati rice
- 2 tablespoons coconut oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 10 leaves curry leaves
- 0.5 teaspoons ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 cup diced tomatoes
- 4 cups fish stock or vegetable stock
- 1 cup coconut milk
- 0.5 pound shrimp, peeled and deveined
- 0.5 pound white fish fillets (such as cod or tilapia), cut into bite-sized pieces
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons lime juice
- 2 tablespoons fresh cilantro, chopped
Instructions
Rinse the basmati rice under cold water until the water runs clear. Set aside.
In a large pot, heat the coconut oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
Add the minced garlic, grated ginger, and curry leaves to the pot. Cook for an additional 2 minutes, stirring frequently to release the aromatics.
Stir in the turmeric, coriander, and cumin. Cook for 1 minute to toast the spices.
Add the diced tomatoes to the pot and cook for 5 minutes, stirring occasionally, until the tomatoes break down and form a chunky sauce.
Pour in the fish stock and coconut milk, and bring the mixture to a gentle boil.
Add the rinsed rice to the pot. Reduce the heat to a simmer, cover, and cook for 10-12 minutes, or until the rice is partially cooked but still firm.
Add the shrimp and white fish pieces to the pot. Simmer for 6-8 minutes, or until the seafood is cooked through and opaque.
Season the soup with salt, black pepper, and lime juice. Adjust seasoning to taste.
Turn off the heat and garnish the soup with fresh chopped cilantro.
Serve hot and enjoy the Southern Indian flavors!
Nutrition Facts
Calories |
1173 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.5 g | 49% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 4855 mg | 211% | |
| Total Carbohydrate | 84.1 g | 31% | |
| Dietary Fiber | 9.9 g | 35% | |
| Total Sugars | 29.0 g | ||
| Protein | 132.1 g | 264% | |
| Vitamin D | 11.3 mcg | 57% | |
| Calcium | 411 mg | 32% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 2620 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
