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Savoury coconut curry soup
This soup is great as a starter or an entrée. It is savoury and robust with nuances of coconut and lime. You may substitute shrimp with fish, chicken or prepare a vegan version without seafood. Bahamian style sweet potato bread is a lovely accompaniment.
SERVES
4
Ingredients
- 1 lb. wild caught large shrimp, peeled, and deveined
- 2 tablespoons (30 mL) butter
- 1 tablespoon (15 mL) olive oil
- 2 teaspoons (10 mL) lemongrass paste
- 2 teaspoons (10 mL) minced fresh ginger
- 2 tablespoons (30 mL) Caribbean curry powder
- 1 large sweet potato, cut into cubes
- 3 cups (750 mL) coconut milk
- 2 cups (500 mL) seafood or vegetable stock
- Juice of one lime
- 2 tablespoons (30 mL) light brown sugar
- 2 tablespoons (30 mL) fine sea salt
- 1/4 teaspoon (1 mL) white pepper
- 1 tablespoon (15 mL) fresh basil leaves, chiffonade
Garnish:
- 4 cherry pimientos, thinly sliced
- 1/4 cup (60 mL) green onions, thinly sliced on the diagonal
- 1 cup créme fraiche (optional)
Directions
- Season shrimps with salt and pepper, cover with plastic wrap and set aside in refrigerator. In a 4-quart (4 L) pot, melt the butter, add the oil over medium heat. Add lemongrass, minced ginger and curry powder and cook, stirring, until fragrant, about one to two minutes.
- Add the sweet potatoes and stir to coat with the curry powder.
- Add coconut milk, stock, lime and sugar. Increase heat to high and bring to a boil. Reduce heat to medium and cook until potatoes are tender for approximately 15 minutes. Use an immersion blender to purée the potatoes to slightly thickened the soup.
- Add the shrimps and cook for three to five minutes until opaque and done. Season to taste with salt and pepper. Add fresh basil leaves and remove from heat.
- Garnish with peppers, green onions, and Créme Fraiche if using. Complement with a slice of sweet potato bread.
