Tikka Masala Soup

January 7, 2013

Can I just tell you how much I love Indian food?

I had actually never had it until I met Lucas.

When we very first started dating he took me out to eat Indian Food the night before we went on our first snowboarding trip. I opened the menu and went cross eyed. I had no idea how to say any of the things on the menu, I had no idea what the items on the menu even were, and I was ready to head out and get me some good ole peeza.

Before I could talk Lucas in to taking me somewhere else he told me to close my menu and just let him order for us. This can sometimes be very dangerous when you’ve only known some one for a few weeks. I mean I don’t even think he knew my favorite color [ooh that’s not a god example – even if you don’t really know me you’ll know my favorite color is pink – – – predictable] and here he was getting ready to order my dinner.

Something told me to just let go of the control and let him order away. And order away is exactly what he did.

I just remember him saying everything so perfectly…I didn’t know how to even pronounce samosa and here was my man rolling through our order.

Chicken Tikka Masala
Lamb Vindaloo
Saag Paneer
Garlic Naan

And when it all came out I was stunned.

My first bite was of the Chicken Tikka Masala and I fell instantly in love – with the food and with Lucas. Well, I was in love with Lucas from the moment we met on our first eHarmony date, but for him to order a whole meal for me and me to actually like it all was something I’ve never experienced before.

Chicken Tikka Masala is still one of my absolute favorite Indian dishes. It’s a toss up between the Masala and the Chicken Korma Kashmiri.

And since I’m too afraid to try Tikka Masala at home and fail I’ll settle for it in soup form. This is the best way to get me close to that first day of Indian food adventures.

Tikka Masala Soup

Prep Time: 10 minutes

Cook Time: 35 minutes

Yield: 4 servings

Tikka Masala Soup

Recipe adapted from Soup Addict


  • 2 tablespoons olive oil, divided
  • 1 lb raw shrimp, peeled and deveined
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon sage
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 small yellow onion, chopped
  • 2 cloves garlic, peeled and minced
  • 2 teaspoons fresh ginger, minced
  • 2 teaspoon curry powder
  • 1/2 teaspoon sage
  • 2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1 teaspoon garlic powder
  • 2 tablespoons flour
  • 2 cups vegetable broth
  • 28 ounces chopped or crushed tomatoes
  • 1/3 cup light coconut milk
  • 1 tablespoon cilantro, chopped, for garnish


  1. In a large dutch oven allow 1 tablespoon of olive oil to warm up for a minute over medium heat. Then add in the shrimp and the curry powder through black pepper. Toss the shrimp so they get evenly coated in the spices and make sure that they are in a single layer so that they cook evenly. Allow to cook on one side for 3 minutes them flip the shrimp and cook on the other side for another 2 - 3 minutes until shrimp are fully cooked. Removed from pot and place in a small bowl and set aside.
  2. Add the remaining teaspoon of oil, keeping the pot on medium-high heat, and add in the chopped onion. Allow the onions to cook for a few minutes until they are starting to get soft, then add in the garlic and the ginger and cook for another minute.
  3. Sprinkle in the flour and remaining spices (curry powder - garlic powder) and mix well. You want this turn in to a little bit of a paste and cook it for a few minutes to cook out that flour taste.
  4. Add in one cup of vegetable broth and gently whisk everything together until soup base looks smooth. Then add in the remaining cup of broth and the canned tomatoes. Bring to a boil and then reduce to a simmer for 15 minutes. After soup has simmered add in the coconut milk and the shrimp and cook for another few minutes. Taste the soup and adjust the seasoning if needed.
  5. Laddle soup in to bowls, garnish with cilantro. Serve with some naan and peas on the side and take a trip to India!

{ 10 comments… read them below or add one }

1 natalie @ will jog for food January 7, 2013 at 12:51 pm

Looks great! Tikka Masala is one of my favorite Indian foods for sure.


2 Melanie @ Just Some Salt and Pepper January 7, 2013 at 3:26 pm

I love Indian food too, especially Tikka Masala. I never thought about trying it in soup form!


3 Liz @ Tip Top Shape January 7, 2013 at 3:55 pm

I love Indian food. We have a buffet by my house that my mom and I go to every time I’m home from school. This soup looks delicious!!


4 Arantha January 8, 2013 at 4:17 pm

YUM! Indian food is very fave food of all time. It would be my last meal probably. Chicken Tiki Masala, all the curries, saag paneer, and those thin crunchy flat breads with all the brown, green and white sauces they give you at the table. OMG. My mouth is watering. What a cute story about you and Lucas. This soup looks AMAZING!



5 honeywhatscooking January 8, 2013 at 10:35 pm

Awww… your story is so cute. I’m of Indian origin and I do agree Indian food can be a little intimidating, but once you get the ingredients down, it’s ok. I haven’t actually made Chicken Tikka Masala at home simply because I rarely cook meat at home. Perhaps you have inspired me to give it a try. 🙂


6 Erin @ Dinners, Dishes and Desserts January 9, 2013 at 10:41 am

We LOVE Indian food in this house – even my 7 year old requests it! So this soup is right up my alley!


7 Eftychia January 9, 2013 at 10:57 am

Yummy soup! Perfect for a cold winter’s night!


8 Nina Gaskell January 9, 2013 at 2:04 pm

I could see myself having this soup on a cold winter’s night – real yummy!!


9 Heide M. January 9, 2013 at 9:40 pm

This soup sounds yummy and healthy.


10 dizzy5 September 22, 2013 at 5:56 pm

anybody actually make this recipe yet?


Leave a Comment

Previous post:

Next post: