Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms

By Yewande Komolafe

Published Sept. 18, 2020

Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
40 minutes
Rating
4(2,207)
Comments
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A full-bodied, mildly spiced tomato soup with sweetness and depth from roasted red peppers, this is a tasty base for lightly poached shrimp or pieces of any firm white fish. The gingery, herbed mushroom gets with a citrusy lift from makrut lime leaves, ensuring this dish is packed with flavor. As a substitute, lime zest will work in a pinch. Serve over steamed rice or dig in with torn pieces from a crusty loaf of bread.

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Ingredients

Yield:4 to 6 servings
  • 1(14-ounce) can whole peeled tomatoes
  • 1(12-ounce) jar roasted red bell peppers, stemmed, seeded and roughly chopped (about 1 cup)
  • 4tablespoons olive oil, plus more for drizzling
  • 8ounces mixed fresh mushrooms, such as oyster, maitake or shiitake, cut into 2-inch pieces (about 4 loose cups)
  • 2garlic cloves, peeled and sliced
  • 1(1-inch) piece fresh ginger, peeled and thinly sliced
  • 2fresh makrut lime leaves (or 1 tablespoon lime zest)
  • Kosher salt
  • ¼cup sliced scallions
  • 2shallots, peeled and diced
  • 1tablespoon tomato paste
  • 1(13-ounce) can coconut milk
  • ½red habanero chile, seeds removed
  • 1pound large (tail-on) shrimp, peeled and deveined (or 1 pound any firm white fish, such as halibut, cut into 2-inch pieces)
  • Steamed white or brown rice, for serving
  • 1cup mixed fresh herbs, such as cilantro, mint, basil and dill
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

341 calories; 24 grams fat; 13 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 2 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 21 grams protein; 722 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Add the whole peeled tomatoes and their juices and the roasted red peppers to a food processor or blender and purée until smooth.

  2. Step 2

    In a large pot or Dutch oven, heat 3 tablespoons olive oil over medium-high. Add the mushrooms and cook without stirring until lightly browned, about 2 to 3 minutes. Add the garlic, ginger and lime leaves. (If using zest, don't add it yet.) Cook until garlic is softened and lime leaves fragrant, about 2 minutes. Move the mushroom mixture to a bowl. Season with salt and stir in a drizzle of oil. Add lime zest, if using, and scallions. Toss and set aside.

  3. Step 3

    Pour the remaining 1 tablespoon oil into the pot and heat over medium. Sauté the shallots until softened and translucent, 3 to 4 minutes. Add the tomato paste, cook until it darkens and begins to stick to the bottom of the pot, about 2 minutes. Stir in the puréed tomato mixture, coconut milk, chile and 1 cup water. Scrape the bottom of the pot with your spatula to remove any paste stuck to the bottom. Simmer, uncovered, to allow flavors to meld and sauce to reduce slightly, about 20 minutes. Season with salt.

  4. Step 4

    Add the shrimp (or pieces of fish) and cook until just opaque, about 2 to 3 minutes. Season to taste with salt. Remove and discard the chile.

  5. Step 5

    Divide soup and shrimp (or fish) among bowls filled with steamed rice. Discard lime leaves, then combine the fresh herbs with the mushrooms and top stew with spoonfuls of the herby mix. Drizzle with more olive oil and serve.

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Ratings

4 out of 5
2,207 user ratings
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Comments

Alex

This stew was great, but the recipe written as is, was too bland for my taste. I added a *lot* of salt, cayenne pepper, and the juice of half a lime. I also added some garlic powder. I found there was plenty of olive oil so didn't need to add more at the end. Next time, I will serve it with Jollof Rice, or some other seasoned side.

Diane

Why, oh, why do you leave the tail on the shrimp in this dish which is much like a soup or gumbo? Are people supposed to pull the shrimp out with their fingers and bite off the tail? I have never understood this. BTW, I am from Louisiana and no one leaves the shell on the tail of the shrimp.

Pam

Loved this soup - thought the overall flavor was amazing, and my sons agreed! I added both halves of the habanero pepper along with just a few of the seeds, and did salt generously. I doubled the recipe, but next time will add half of the coconut milk called for and replace the other half with vegetable broth - it was a bit rich for my taste.

Lore

Delicious

keren hawkins

This was easy and delicious. I am not able to use tomatoes (food sensitivity) so just increased the red pepper percentage and used more coconut milk (light) versus water. I did a rookie mistake by overcooking the shrimp in the broth but small price to pay. It was a delicious meal with brown rice in the bottom of the bowl. The mushroom and onion mixture (only had leeks so I fried them along with the mushrooms first) is genius.

LonLA

Didn’t make but ate. Husband added good amount of salt and 1 tbsp fish sauce. Divine. Served over rice but ultimately doesn’t need it. But big, beautiful shrimp. Really loved this dish.

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