alive logo

Melon and Yogurt Soup with Curried Shrimp


    Melon and Yogurt Soup with Curried Shrimp

    n this sensational soup, yogurt performs double duty by adding richness and body to the soup and a pleasant tang to the curried shrimp garnish. Perfect for a light supper on a warm evening, this dish is also elegant enough to serve to friends at your next dinner party.


    3 Tbsp (45 mL) plus 1/3 cup (80 mL) non-fat plain  yogurt, divided
    1 Tbsp (15 mL) Thai red curry paste
    1/2 tsp (2 mL) smoked paprika
    1 tsp (5 mL) avocado oil, plus extra for garnish
    12 large shrimp, peeled, tail removed, and deveined 
    1 large ripe cantaloupe
    1/3 cup (80 mL) ice cubes
    1/4 tsp (1 mL) salt
    1/4 English cucumber, seeded and finely diced
    1/2 Granny Smith apple, cored and finely diced
    1 tsp (5 mL) chopped chives, plus extra for garnish
    Cilantro leaves, for garnish

    In bowl, whisk together 3 Tbsp (45 mL) yogurt with curry paste, paprika, and oil until smooth. Add shrimp and toss to coat. Set aside to marinate for 20 minutes.

    Meanwhile, cut cantaloupe in half. Discard seeds, peel, and cut into chunks. Add to blender or food processor along with remaining 1/3 cup (80 mL) yogurt, ice, and salt. Blend until very smooth. Transfer to bowl or pitcher, and chill while preparing curried shrimp garnish.

    Preheat broiler.

    Remove shrimp from marinade and place on rimmed baking sheet. Discard remaining marinade. Broil shrimp, turning once halfway through, until cooked through, about 3 to 4 minutes total. Shrimp could also be grilled. Let cool for a couple of minutes before cutting shrimp into large dice. Add to new bowl and mix with diced cucumber, apple, and chives.

    To serve, place a large dollop of curried shrimp mixture in centre of 4 chilled soup bowls. Pour melon soup around shrimp and garnish with a drizzle of avocado oil, extra chives, and cilantro, if desired.

    Serves 4.

    Each serving contains: 116 calories; 7 g protein; 2 g total fat (0 g sat. fat, 0 g trans fat); 20 g total carbohydrates (16 g sugars, 2 g fibre); 322 mg sodium

    source: "A Taste of Yogurt"alive #367, June 2013


    Melon and Yogurt Soup with Curried Shrimp




    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.