Savory 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


1 lb. wild caught large shrimp, peeled, and deveined

2 Tbsp (30 mL) butter

1 Tbsp (15 mL) olive oil

2 tsp (10 mL) lemongrass paste

2 tsp (10 mL) minced fresh ginger

2 Tbsp (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 1 lime

2 Tbsp (30 mL) light brown sugar

2 Tbsp (30 mL) fine sea salt

1/4 tsp (1 mL) white pepper

1 Tbsp (15 mL) fresh basil leaves,



4 cherry pimientos, thinly sliced

¼ cup (60 mL) green onions, thinly sliced on

the diagonal

1 cup crème fraiche (optional)

1. 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 1–2 minutes.

2. Add the sweet potatoes and stir to coat with the curry powder.

3. 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.

4. Add the shrimps and cook for 3-5 minutes until opaque and done. Season to taste with salt and pepper. Add fresh basil leaves and remove from heat.

5. Garnish with peppers, green onions, and Créme Fraiche if using. Complement with a slice of

sweet potato bread.

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