Frozen shrimp from the warehouse club are generally of excellent quality and a great buy. They make this dish reasonably priced as well as quick - perfect for a warming weeknight dinner. Thaw the shrimp by placing them in a colander and running cold water over them for about ten minutes.
Wine Recommendations: American Sauvignon Blanc: Beringer Founders' Estate, Matanzas Creek (California). American Fume Blanc: Hogue, Covey Run (Washington State)
2. Add the shrimp, potatoes, and curry powder, stirring to coat the vegetables and shrimp.
3. Add the chicken broth, coconut milk, and tomatoes, stirring to break up the tomatoes. Bring the soup to a simmer and cook until the potatoes are tender, about 10 minutes.
4. Add the lime juice and salt and pepper to taste. Ladle the soup into bowls, sprinkle with cilantro, if desired, and serve.
Sandor Katz lives to ferment; it’s his life’s work. The author of The Art of Fermentation shares how to make kombucha at home.