Fish

Tomato curry peach shrimp soup is for Soup.

Tomato curry peach shrimp soup takes 5 minutes to prepare.

Tomato curry peach shrimp soup takes 15 minutes to cook.

Tomato curry peach shrimp soup makes 4 servings.

The ingredients for Tomato curry peach shrimp soup are:

2 tbs curry powder (add extra chili for more fire!)
1 tbs olive oil
2 cloves of garlic (remember to cut in half and pick out the sprout inside to smell less garlicky tomorrrow!)
2 medium onions, chopped
2 cans of chopped tomato
1 can of peach slices in a light syrup
150g shrimp (I use frozen, but fresh are equally great)

Could be topped with yoghurt and finely chopped red pepper or onion depending on taste.

Here is how you make Tomato curry peach shrimp soup:

Fry the chopped onion, curry and garlic in the oil.Add the two cans of tomato and allow to boil through.Some prefer to blend the soup here, but for a chunkier style just continue on to..Discard the syrup in the can and add the peaches, bring back to the boil and allow to simmer again for a few minutes.Add the shrimp, warm through.Serve in bowls with a spoonful of natural yoghurt and sprinkle with chopped red onion or peppers.Enjoy!Number of Servings: 4Recipe submitted by SparkPeople user LUNALIFE.

The nutritional information for Tomato curry peach shrimp soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 164.4

• Total Fat: 4.1 g
• Cholesterol: 57.0 mg
• Sodium: 60.3 mg
• Total Carbs: 21.2 g
• Dietary Fiber: 3.6 g
• Protein: 10.9 g

The dietary needs meet for Tomato curry peach shrimp soup is Low Fat