Jay and I are unanimous -this may just be our favorite soup I have cooked to date. We are days away from heading home for the holidays so I was in a use what is left in the fridge mindset with this creation. This thick, rich, hearty soup was the perfect addition to a blissfully wonderful day in our first New York snowfall. This savory gem may seem a little more labour intensive than most of my others since it is more than just a chop, boil, serve type of dish. But that extra time spent sautéing the shrimp is really, really worth it; I promise. Even so the entire soup requires maybe 15 minutes of hands on time, and the reward you reap is exceptional. From our home to yours.. enjoy 🙂
Spicy Coconut Shrimp Bisque
- coconut oil
- 1 leek
- 5 cloves of garlic
- 1 1/2 cups of corn kernels
- 1 can of coconut milk
- 1 1/2 cups of vegetable broth
- 1 large yam
- 1 jalapeño
- Green onions
- 1 tsp of cumin
- Salt and Pepper to taste
- 1/2 pound of shrimp (salad sized)
- 1 tsp of curry paste
- Add a small amount of coconut oil to a large soup pot.
- Mince the garlic and leek and add to the soup pot, and sauté until the leeks turn translucent.
- Add the coconut milk and broth to the soup.
- Dice the yam and the jalapeño and add to the the soup.
- Mince the green onion and add half to the soup, while reserving the other half for a garnish.
- Add the cumin, salt and pepper and bring entire soup to a boil.
- While the soup is boiling, in a separate fry pan add the shrimp and curry paste. Sauté until cooked.
- Once the yams have softened, remove the soup from the heat and purée until desired level of smoothness.
- Stir in the shrimp, garnish and serve.
Vegan/Vegetarian Option: Skip the shrimp and it is still delicious. The best part is you can make this for your meat eating friends and just forgo the shrimp for your bowl.
Paleo Option: Swap the corn for an extra yam.