Coconut Milk-Curry Shrimp Soup

Serves 6

The tropical fruit flavor of California and Washington State Sauvignon Blancs complements the coconut and curry flavors of the soup perfectly!

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 tablespoons vegetable oil
1 medium onion, diced
1 celery stalk, sliced
1 pound large shrimp, peeled and deveined, thawed if frozen
1/2 pound red potatoes, scrubbed and cut into 1/2-inch cubes
2 1/2 teaspoons curry powder, or more to taste
Two 14-ounce cans low-sodium chicken broth
One 14-ounce can unsweetened coconut milk
One 14-ounce can plum tomatoes, with their juice
2 tablespoons freshly squeezed lime juice (about 1 lime)
Kosher salt
Freshly ground black pepper
1/2 cup chopped fresh cilantro, optional

1. Heat the oil in a large saucepan over medium heat. Add the onion and celery and cook, stirring, until softened and just beginning to brown.

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.

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