Ingredients
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2 small sweet potatoes, diced into 1 inch cubes (about 3 pounds)
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2 1/2 cups unsweetened coconut milk
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2 medium limes, juice of
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3 tablespoons ginger, finely grated (or minced)
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2 tablespoons fresh lemon juice
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1 tablespoon fresh lime juice
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1/4 teaspoon sea salt
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4 large bananas, peeled and cut into 1/2 inch thick slices
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1 cup unsweetened coconut, lightly toasted
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6 cups chicken broth
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1 1/2 lbs large shrimp, peeled and deveined
Instructions
- For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
- Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
- For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
- For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
- Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.