A wonderfully creamy and lightly spiced soup. Cooked prawns are added to a curried cream soup base. Serve with fresh crusty bread. You can also use any other shellfish, such as lobster or crab.
Heaven!!! Perfect taste (a little bit spicy but well balanced) and perfect creamy consistence (I blended it before adding prawns, but it looked also good beforehand). The only replacement was brandy for white wine - worked really good. Highly recommend! - 05 Apr 2017
Excellent... My only suggestion is to use heavy cream and a bit more butter. This is excellent paired with coconut rice. - 27 Aug 2006 (Review from Allrecipes US | Canada)
I made the crab meat/sherry variation as the submitter suggested in her recipe description. I simmered the sherry with the stock rather than adding at the end - did not want the "raw" liquor taste. I think this would have been infinitely better without the curry. Very dominant and distracting. Also - too much butter to saute vegetables results in little "grease nodules" floating on the top of the soup. Not pretty. - 11 Mar 2011 (Review from Allrecipes US | Canada)