Caribbean Sweet Potato Soup With Gingered Shrimp

Name: Caribbean Sweet Potato Soup With Gingered Shrimp
Total time: 1 h 35 min
Yield: Six servings
Cuisine: caribbean
Ingredients: 6 small sweet potatoes (about 3 1/2 pounds), peeled and cut into 1-inch-thick pieces; 2 1/4 cups unsweetened coconut milk; 6 cups chicken broth, homemade or low-sodium canned; 1 teaspoon kosher salt, plus more to taste; 1 1/2 tablespoons fresh lime juice; 3 tablespoons minced fresh ginger; 3 tablespoons fresh lemon juice; 2 tablespoons canola oil; 1/4 teaspoon kosher salt; 1 1/2 pounds large shrimp, shelled and deveined; 4 large bananas, peeled and cut across into 1/2-inch-thick slices; 1 cup unsweetened coconut flakes, lightly toasted; 1 cup sliced almonds, toasted; 1/2 cup coarsely chopped cilantro; Tabasco sauce

By Molly O'Neill

Total Time: 1 hour 35 minutes
Rating: 5(25)
Comments: Read comments

Featured in: Soup du Soir

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Ingredients

Yield:Six servings

The Soup

6small sweet potatoes (about 3½ pounds), peeled and cut into 1-inch-thick pieces
2¼cups unsweetened coconut milk
6cups chicken broth, homemade or low-sodium canned
1teaspoon kosher salt, plus more to taste
1½tablespoons fresh lime juice

The Condiments

3tablespoons minced fresh ginger
3tablespoons fresh lemon juice
2tablespoons canola oil
¼teaspoon kosher salt
1½pounds large shrimp, shelled and deveined
4large bananas, peeled and cut across into ½-inch-thick slices
1cup unsweetened coconut flakes, lightly toasted
1cup sliced almonds, toasted
½cup coarsely chopped cilantro
Tabasco sauce

Ingredient Substitution Guide

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Preparation

Step 1
To make the soup, combine the sweet potatoes, 1 cup of coconut milk and the chicken broth in a large saucepan. Bring to a boil, lower heat and simmer until the potatoes are soft, about 15 minutes. Place in a food processor and puree until smooth. Mix in the remaining coconut milk and the salt. Reheat before serving, and stir in the lime juice and additional salt, if needed.
Step 2
To make the condiments, combine the ginger, lemon juice, oil and salt in a shallow dish. Add the shrimp and toss to coat. Refrigerate for 1 hour. Preheat the broiler. Remove the shrimp from the marinade and broil until cooked through, about 5 minutes. Set aside. Place the bananas on a greased baking sheet and broil until nicely browned, about 3 minutes. Place the shrimp, bananas, coconut, almonds and cilantro in separate bowls.
Step 3
Ladle the soup into 6 bowls. Serve, passing the condiments, including Tabasco, separately.

Ratings

5 out of 5

25 user ratings

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Comments

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Philly Mom5 months ago

I had this soup for the first time back in 1995 or so when the recipe first came out and it was outstanding. I made it recently (2025), and it remains wonderful. Best part of it is the gingered shrimp. I added fresh grated ginger to the cooked shrimp to give it more of that fresh flavor. And it's essential to toast the coconut flakes -- they really *made* this soup. Perfect for these gloom, cold, January days in Philly.

norafh4 years ago

if we are ever able to have dinner with friends again, this is a great one to serve. Lots of things to pass around and put in bowls, and it's very delicious.

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