Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms Recipe (2024)

This stew was great, but the recipe written as is, was too bland for my taste. I added a *lot* of salt, cayenne pepper, and the juice of half a lime. I also added some garlic powder. I found there was plenty of olive oil so didn't need to add more at the end. Next time, I will serve it with Jollof Rice, or some other seasoned side.

Loved this soup - thought the overall flavor was amazing, and my sons agreed! I added both halves of the habanero pepper along with just a few of the seeds, and did salt generously. I doubled the recipe, but next time will add half of the coconut milk called for and replace the other half with vegetable broth - it was a bit rich for my taste.

Why, oh, why do you leave the tail on the shrimp in this dish which is much like a soup or gumbo? Are people supposed to pull the shrimp out with their fingers and bite off the tail? I have never understood this. BTW, I am from Louisiana and no one leaves the shell on the tail of the shrimp.

Velvety smooth tomato soup, quick to fix for fall dinner idea. Needs plenty of salt, I used two chopped serrano peppers added when cooking shallots rather than half a habanero that you remove. Regular mini cremini mushrooms also good, used roasted red peppers from grill that were skinned and seeded rather than jar roasted peppers. Use only enough shrimp for first meal, re-heated extra soup with fresh shrimp ever better 2nd day.

I loved this. It’s very clever. I was reminded of some Cajun dishes I have made, down to the herby mushroom ‘confetti’, but the coconut milk and ginger changes the game. I always know cooking Komolafe’s dishes is going to be fun with surprising flavors. This one does not disappoint. It’s actually a one pot meal and not at all fussy. Your house is going to smell fantastic, too.

I followed the advice of my fellow cooks and up’d the salt and garlic. I added jalapeños because I didn’t have the habaneros. Thinking about other possibilities for Umami, I added about a teaspoon of Fish Sauce, and that hit the sweet spot.

Absolutely delicious. We leaned into the South Asian flavor set and finished our bowls off with fish sauce, brown sugar, lots of lime, and chili garlic oil. Spectacular, can't wait to do it again.

Why do recipes call for leaving the shrimp tails on? Is it solely for flavor? Makes for complications and messy fingers when one has to remove them individually while eating. Am I doing it wrong?

I’m fortunate to have been given a recipe from a local well renowned cafe that has done their Boatshed Chowder for 30 years but tonight I will make this!Some South Pacific seafood added and maybe even a homemade bread..My Husband who’s been incredibly ill suddenly is now recovering and as it’s my 60th birthday I shall make it for him as a wonderful treat..thank you for this lovely recipe

Made exactly according to the recipe. My wife and I agree this is one of the most exquisite taste experiences we have had for a long time. The Bisque itself was fantabulous, but the extra levels of flavour from the mushrooms, and then the fresh herbs raised it, not to another level, but to two other levels. Served over plain Basmati rice. Exquisite expérience. Thank you so much. I give it SIX STARS ******

A lot of work to pull together, yet bland in flavor. Lots of great-tasting ingredients but flavors are not cohesive. Typically do not leave comments, but incredibly disappointed. Will not make again.

Delicious. Made as written, except added lemongrass. The fresh herbs added a lot of flavor.

Wow, this was delicious! I used a 28oz can of tomatoes to replace the peppers which I didn’t have, and added a tablespoon of fish sauce and the juice of half of a lime. The texture and bite size variety is A : creamy, crunchy from the scallions and ginger, with pops of shrimp and mushrooms. Left out the spiciness, which I regret, because my tasteless child still refused to eat this due to the presence of “salad” (fresh herbs).

Mint makes this dish. Without it, it would not be worthy of a repeat.

Step 5

We found the broth to be far from "spicy" (a bit bland, in fact – needed more seasoning and salt), and the shrimp would have been more flavorful if cooked ahead of time with seasonings to enhance the flavor of the dish. Probably won't make this again, although the mushroom/herb mix was fantastic and I would implement this in other soups/curries.

This soup was good once I tweaked it. I added chicken broth instead of water,more ginger and garlic. It needed fish sauce, organic brown sugar and the juice of a large lime to excite my tastebuds. My husband, who doesn't normally like tomato soups, really like this once I was done adding my enhancements. Hope these suggestions help.

This was very good! Ill make it again with the following changes - will grate the ginger as I found the slices to be a bit overpowering. I added only basil and next time will probably add both basil & mint. This was very satisfying and tasty on a cold night.

I like Komolafe's recipes but find them on the blander side, so I did my best to jazz up the tomato puree while following the rest of the recipe to the letter. Even that still felt a bit lacking in flavor. If I did this again (and I might; the mushroom-garlic-lime mixture is delicious) I would use more fresh vegetables, my best-quality olive oil, and more ginger for starters.

Mince garlic and ginger

Way too bland. I added salt, pepper, cyan pepper and cumin. Overall the taste was still mediocre. I didn’t taste the coconut at all. Tasted like tomato juice. Too much sugar work for a mediocre dish.

As someone who loves and makes many of Yewande’s recipes, this one is in my top 3. Like so many of her recipes, It’s vibrant and bright, and we feel good eating it, too!

I didn't find this bland at all! It was full of flavor! Then again, I did use the full habanero, juiced half a lime, and added a teaspoon of fish sauce (thanks other commenters!). I also doubled the ginger and tomato paste.The result was crazy flavorful. I loved the deep mix of flavors, and the fresh herbs (basil, cilantro, dill) also added a lot of variety.Delicious!

Another great recipe from Yewande! Great as is, but if you’ve made it a few times already and want to mix things up, instead of mushrooms, try cutting up 2 ears of corn and sautéing with ginger. You’re welcome.

I found there to be too much sauce. I will halve the red pepper and tomato component next time.The next day, the mushroom lime mixture tastes almost as if fish sauce was added. This recipe had tons of flavor. Big surprise!

Pretty good. I let my family customize their own bowls, but the mushrooms had too much vegetal tomfoolery atop them to be appealing to the kids, alas. If I did it over again, I might want to use extra garlic, ginger, and lime zest added directly to the soup so there is more flavor even for the mushroom-avoiders. We used chunks of seared meats (filet mignon and sausage) in place of the seafood.

The effort matches the results. I didn’t deviate from the recipe. Except; I can’t do dairy so i used ditallini.

Loved this, although I messed up and left the mushrooms in the whole way (still good). I found a bit of char on the oyster mushrooms added good flavour, and I used half a Scotch bonnet which I didn't remove. Used a half cup of stock, no water, as I find fish and shrimp give off a lot of liquid. We still tossed hot sauce on the end result and had a perfect, bright stew.

So, this was amazingly good!I tweaked this a little, following others' suggestions: doubled the garlic and the lime zest. Added the juice of a lime at the end. I mixed coconut milk with vegetable broth, and threw in some baby bok choy near the end of cooking, and yum. This goes into the rotation.

Didn’t have a red habanero so used a whole orange. Gave the dish a very slight kick, wouldn’t call it spicy. I also used a bag of frozen shrimp and cooked for about 4.5 minutes. I did add extra salt and the juice of the lime as other suggested. very tasty overall