12 Days of (heart healthy) Christmas: Curry Shrimp & Wild Rice Soup


The Husband and I have been talking about getting serious about our weight loss and heart health I’ve been on Pinterest even more lately trying to find some really good, healthy recipes for us to try. We want to lose weight, but like most people we love good food, and I think the trick is to find healthy food that tastes good in order to stay on track.

The original recipe I found was for a Thai curry shrimp soup, but couldn’t locate the red curry paste in the store. That’s not to say they didn’t have it, I just got tired looking for it. I also had some wild rice that I’d been dying to put in a  soup, so I figured I’d throw that in too.

If you’ve been following along, you know that I hate washing dishes so I try my best to create and re-create one pot meals. Unfortunately, this is a two pot dish, but don’t let that discourage you; this is a super easy dish that is equally delicious! If you would like to cook wild rice and put it in, go for it! I, on the other hand, wanted to just whip up something delicious that wasn’t yet another labor of love on my part, so I used the Ready Rice by Uncle Ben’s (fully cooked rice in the microwave pouch) and was not disappointed.

Peanut took a look at it while I was serving up a bowl for The Husband and myself and asked what it was and why the rice was black but was interested in the fact that there was shrimp in it. About three minutes later he says, “I guess I can try it and if I don’t like it I don’t have to eat anymore.” Honestly, I don’t remember offering him any because he had already had dinner and a snack, but before I knew it he was humming and had almost finished the bowl! When The Husband finally made it downstairs to get some, his reaction was almost the same. Apparently, I have a winner on my hands with this one!

Let me know what you think!

Serves 3/4 cup

12 Days of (heart healthy) Christmas: Curry Shrimp & Wild Rice Soup

45Prep Time

20Cook Time

1 hr, 5Total Time

Save Recipe


  • 1 lb. shrimp, peeled & deveined
  • 4 Tbsp. butter, divided
  • 2 Tbsp. EVOO
  • 2 Tbsp. flour
  • 2C low sodium chicken broth
  • 1/2C heavy whipping cream
  • 2 Tbsp. Worcestershire sauce
  • Garlic powder
  • Onion powder
  • Yellow curry powder
  • 2 8oz. packages cooked wild rice


  • Season shrimp with Worcestershire sauce, garlic, onion, and curry powders and set aside to marinate for at least 30 minutes.
  • Melt together olive oil (EVOO) and 2 tablespoons of butter and fry shrimp until pink on both sides.
  • Remove shrimp and set aside.
  • In the same pan, melt remaining butter and add in flour and 2 tablespoons of curry powder, whisking until smooth.
  • Add in chicken broth and heavy cream and bring to a boil.
  • Heat rice and place in separate pot with shrimp and add soup mixture.
  • Stir to combine and separate any rice grains.
  • Serve hot and enjoy!
  • NOTE: This soup will thicken when left standing. If you find that your soup has thickened and lost some of the creamier "soup" texture that you desire, add in additional broth 1/4 cup at a time until desired texture has been reached.

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