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COCONUT SWEET POTATO SOUP WITH SHRIMP

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A creamy sweet potato and coconut broth that contrasts beautifully with zesty spice-crusted shrimp. Definitely company-worthy.

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Rate this recipe 4.4/5 (5 Votes)

Ingredients

  • SHRIMP
  • 1 1/2 pounds medium shrimp (18-24) peeled, deveined, tails removed
  • 2 tablespoons cooking oil
  • SPICES
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons coriander
  • 3/4 teaspoon ground ginger
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon fresh ground black pepper
  • SOUP
  • 6 cups chicken broth broth
  • 3 pounds sweet potatoes, peeled and cubed (about 9 cups cubed)
  • 1 13 1/2 ounce can unsweetened coconut milk (shake can well before pouring)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 3 ounces fresh spinach leaves, slivered (stack leaves and slice them thin)
  • Salt and fresh ground pepper, to taste

Details

Adapted from panningtheglobe.com

Preparation

Step 1


SHRIMP: Mix spices in a small bowl. Put shrimp in a medium sized bowl. Toss to coat with spices. Set aside in the fridge while you start the soup.
SOUP: Bring the broth and sweet potatoes into a medium pot and bring to a boil. Lower the heat and simmer, partially covered, for 15 minutes, until potatoes are cooked through. Puree the soup, using an immersion blender or by transferring the soup to a food processor. Return the soup to the pot with the heat off. Add coconut milk, lime juice, salt and cayenne. Stir to combine. Set aside while you sauté the shrimp.
SHRIMP: Heat 2 teaspoons oil in large skillet until hot but not smoking. Cook shrimp for about 2½ minutes per side over medium-high heat, or until there’s a nice brown spice crust on the outside and the shrimp is just cooked through. Tent with foil to keep warm while you heat the soup.
Heat the soup gently until it’s hot. Ladle into shallow bowls. Place 3-4 shrimp in each bowl. Add a small pile of shredded spinach to the center of each bowl. Season with salt and pepper, to taste. Enjoy!

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