Spicy Tomato-Coconut Bisque With Shrimp and Mushrooms

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.

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