1small can water chestnuts, chopped (about 1/2 cup)
2teaspoonred or green curry paste
2 1/2cupchicken or vegetable broth
114-ounce can coconut milk
Shrimp and Finishing Part
1poundshrimp, peeled, de-veined, chopped into 1 inch pieces
2cupsfresh baby spinach (optional)
squeeze of lemon or lime
salt and pepper to taste
SAUTE VEGETABLES: In a large pot, heat the butter on medium high and saute carrots, celery and onions for 5 minutes. Stir in potatoes, water chestnuts and curry paste. Stir in flour. Cook for another 2-3 minutes.
ADD LIQUIDS AND SEASONINGS: Add broth, coconut milk and seasonings. Bring to boil, stirring. Lower heat, cover and simmer for 15-20 minutes until vegetables are tender and broth is thickened.
ADD SHRIMP AND FINISH CHOWDER: Increase heat to medium high. When broth is at a low boil, stir in shrimp and spinach (if using). Cook for 3 minutes or just until shrimp turn pink. Add salt and pepper to taste. Squeeze in lemon to taste, starting with 1/4 of a lemon. Remove bay leaf and serve.
To make ahead: When soup finishes simmering, cool and refrigerate. When ready to use, heat the soup and complete the last step of adding shrimp and spinach.