An aromatic, elegant and tasty soup to enjoy throughout the year. It’s great as a vegan dish with mushrooms, or complemented with shrimp, shellfish, or chicken.
Serves 4
INGREDIENTS
2 Tbsp (30 mL) olive oil
2 tsp (10 mL) lemongrass paste
2 tsp (10 mL) minced fresh ginger
2 tsp (10 mL) light brown sugar
2 Tbsp (30 mL) Island Gurl Bahamian Curry
3 cups (750 mL)) coconut milk, divided
2 cups (500 mL) seafood or vegetable stock
1 tsp (5 mL) salt
1 lb (500 g) large raw shrimp, peeled and deveined
½ Tbsp (7 mL) Island Gurl Seafood Seasoning
1 lime, sliced thinly
1 Tbsp (15 mL) fresh basil leaves, chiffonade
4 red peppers, seeds removed, thinly sliced on the diagonal
3 green onions, thinly sliced on the diagonal
PREPARATION
1. In a 4-quart (4 L) pot, heat oil over medium heat. Add lemongrass, minced ginger,
sugar, curry powder and cook for 1 minute.
2. Skim 2 Tbsp of thick coconut milk and reserve. Add remaining coconut milk and stock to pot,
bring to a boil, then lower to simmer, add salt.
3. Sprinkle seafood seasoning over shrimp. Heat a large skillet over medium heat, cook shrimp in batches 3 minutes per side or until opaque. Transfer shrimp to a plate and set aside.
4. Spoon the soup into bowls, divide and add shrimp in the centre, garnish with peppers, onions, lime and drizzle with remaining coconut milk.
