Baby it’s COLD outside; warm up with this recipe for Coconut Shrimp Soup. I used light coconut milk to give this soup a creamy texture while keeping it relatively low in fat. Light coconut milk also has a lighter taste, full fat coconut milk overpowers the delicate coconut flavor. I used Trader Joe’s light coconut milk (this is NOT a sponsored post, I just really like it because it doesn’t have any added gums or thickeners).
I use EZ-peel shrimp in many recipes so I can skip the time consuming step of cutting each shrimp down it’s back and pulling out the “vein” (really it’s the intestinal tract). Just pull off the shells (save them for shrimp stock) and rinse the shrimp under cool water to remove any schmutz left behind. If you can find shrimp with the heads still on you should use them. The shrimp heads add a TON of great flavor to the broth.
Sweet potatoes are a staple in my house, I use them all the time like in this Sweet Potato Steak recipe or this Black Eyed Peas and Sweet Potato Salad recipe. My Mom loves to just roast them and eat them for a snack or dessert. If you get a good one you don’t even have to add any sugar
Sweet potatoes taste great with coconut and shrimp, a little cayenne pepper and lemon juice work well to balance the sweetness of the Coconut Shrimp Soup
- 12 ounces medium shrimp in the shell
- ½ teaspoon kosher salt
- ¼ teaspoon cayenne pepper (more or less depending on how hot you like it)
- ¼ teaspoon garlic powder
- 6 cups cold water
- 4 cups of sweet potatoes (about 3 medium sweet potatoes)
- 14 ounces Light Coconut Milk
- 12 cups baby spinach (i used pre washed spinach)
- 1 teaspoon lemon juice
- Rinse, peel and de-vein the shrimp reserving the shells for stock..
- Season the shrimp with the salt, cayenne and garlic powder and refrigerate until ready to use.
- Put shrimp shells in a stockpot and cover with 6 cups of cold water. Bring to a boil and reduce to a simmer. Let simmer for 30 minutes.
- While the stock is simmering peel and cut the sweet potatoes into ½ inch dice
- Strain the stock and discard the shells. There should be about 4 cups of stock, add a bit of water to reach 4 cups if necessary.
- Add sweet potatoes to the shrimp stock and simmer for 10 minutes. The sweet potatoes should be mostly tender.
- Stir in shrimp and spinach, simmer until the shrimp curl.
- Stir in coconut milk and lemon juice, bring to a simmer.
- Taste and adjust for seasoning.
CHECK OUT SOME OF THE OTHER #LETSLUNCH POSTS The theme this month was STEWS, as you can see I’ve cheated because I’ve made a soup
CherylLulientan.com Sayur Lodeh-Malay Vegetable Stew
AsianinAmericaMag.com Salmon Sinigang Tamirand Soup with Vegetables
SpiceBoxTravels.com Chinese Soy Braised Pork and Peanut Stew
Cooks-NoteBook.com/au Lamb and Harissa Stew
MondayMorningCookingClub.com/au Chicken and Fennel Casserole
Hotcurriesandcoldbeer.blogspot.com Moroccan Inspired Meatball Stew
TeaandScones.wordpress.com Beef and Venison Stew
Foodnutzz.blogspot.com.au slow cooked lamb ragu with lemon, oregano & feta gremolata