Caribbean Shrimp and Vegetable Soup
Ingredients
1 cup onion, chopped | ||
4 cloves garlic, minced | ||
1/2 habanero chilie, diced | ||
3 tsp fresh ginger, grated | ||
1 tbs canola oil | ||
1 tsp turmeric | ||
2 tsp fresh thyme | ||
4 cups chicken or vegetable stock | ||
1 cup peeled and diced sweet potatoes | ||
1 cup chopped tomatoes | ||
1/2 cup red bell pepper, chopped | ||
1/2 cup yellow or orange bell pepper, chopped | ||
1 lb medium shrimp, peeled and deveined | ||
1 tbs fresh cilantro, chopped | ||
2 tbs fresh lime juice | ||
1 cup coconut milk | ||
Kosher salt and black pepper to taste | ||
Cilantro sprigs for garnish |
- Combine the onions, garlic, chile, ginger, and oil in a large sauce pan. Saute using medium heat for about 5 minutes, until the onions begin to soften.
- Add the turmeric and thyme and continue to saute for another 5 minutes, stirring occasionally.
- Add the stock and sweet potatoes, cover and bring to a boil.
- Lower the heat, cover and simmer for 5-8 minutes, or until the potatoes become tender.
- Add the tomatoes and bell peppers and cook for another 5 minutes.
- Add the shrimp, cilantro, lime juice and coconut milk.
- Simmer until the shrimp just turn pink.
- Season with salt and pepper.
- Top with fresh cilantro sprigs.
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