So…I’m a little obsessed with the dinner I made Friday night.
As in, calling-dibs-on-all-the-leftovers-and-eating-it-everyday-since obsessed.
I saw a soup recipe in The LooneySpoons Collection that combined sweet potatoes, coconut milk and shrimp. I thought was an unusual combination, but I was instantly intrigued. So I made my own version.
Thai Sweet Potato and Shrimp Soup
(inspired by ‘Thai One On’ by Janet and Greta Podleski. Serves 4-6)
- one onion, chopped
- 1 tablespoon olive oil
- 1 red pepper, chopped
- 2 cloves garlic, chopped
- 2 large sweet potatoes, peeled and chopped
- 1 teaspoon minced ginger
- 1/2 teaspoon each ground cumin, curry powder and cinnamon
- 1/4 cup chopped cilantro (reduce if you’re not a fan)
- 2 cups unsalted or low-sodium chicken broth
- 1 can (348 mL) light coconut milk (of course, if you want super-creamy, use full-fat)
- 1/2 teaspoon salt
- 1/4 cup peanut butter (I used chunky natural for the texture, but smooth is fine too. Non-peanut eaters, almond butter or sunflower seed butter would work)
- 1 tbsp lime juice
- 1/2 tablespoon dried basil
- 1 lb shrimp, cooked and detailed
1. Heat olive oil in large soup pot over medium heat. Add onion, pepper and garlic. Cook, stirring occasionally, until softened – about 5 minutes.
2. Add sweet potatoes, ginger, cumin, curry powder, cinnamon and cilantro. Stir to combine.
3. Add chicken broth, coconut milk, salt and pepper. Bring to a boil, then reduce and simmer over low heat until sweet potatoes are tender, 10-15 minutes.
4. Either by using an immersion blender or transferring to a blender, puree soup (or, if you’re me, puree in small batches in a Magic Bullet). Return soup to pot.
5. Stir in peanut butter, basil and lime juice. Add shrimp.
Again – this is so freakin’ delicious.
I’m a fan of added heat, so I ‘ve been adding a few drops of chipotle hot sauce to mine.
And it’s been the best decision ever.
There’s one serving left in the fridge (and this is one of those recipes that only improves as leftovers, btw) so I think I know what I’m going to be having for lunch today.
<— Are you a fan of Thai food? I love it – you cannot beat a good Pad Thai.
<— Have you been making a lot of soups this season? My staple salads in the spring and summer become soups and chilis in the fall and winter – absolutely necessary and comforting.