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If you need a fast, easy, delicious & healthy idea for a great dinner, then try this soup ♥
This soup is just so delicious, and it is made by the juice/soup king – jason Vale. Do you know him?
My sweet collegaue introduced me to jaon vale, and this delicious soup of his.
I have made my own version of the dish, and added ginger & vannamei shrimps! Yum! 🙂
Take a look at his video. Where he talks about this soup, and makes it.
[embedyt] https://www.youtube.com/watch?v=m9yL9j5IJcU[/embedyt]
→ He talks a lot! 😉
Recipe
Yield: 4 persons
Ingredients:
- 4 sweet potatoes (Aprox. 1600 grams)
- 1 chili
- 6 spring onions
- 800 ml coconut milk (2 cans)
- Olive oil
- Salt & pepper
- Extra scallions + chili for sprinkle
- 1 – 2 bags of frozen (and cooked) vannamei shrimps – Or fresh vannamei shrimps of course
How to make it:
- Wash the vegetables
- Put a pot on medium heat
- Add 2 tbsp oil
- Heat it up
- Add salt & pepper
- Cut the chili in half and remove the seeds
- Cut the chili in big pieces, and add to the pot
- Peel the ginger, cut it in half. Add to the pot
- Cut the bottom of your spring onions & cut them in big pieces – Add to the pot
- Cut of the top & the bottom of your sweet potatoes, and then peel them
- Dice the potatoes and add to the pot
- Put on a lid, and let simmer for 15 minutes (Stir once in a while, so it won’t burn)
- Shake the cans of coconut milk & add to the pot
- Again .. put on the lid, and let the whole thing simmer for 10-15 minutes
- Pour the “soup” into a blender and blend it, until it is smooth – You can also use a handblender, and blend it directly in the pot 🙂
- Take the tails of the shrimps & check if the digestive tract is removed
- Fry the shrimps on a pan on high heat in some olive oil for a few minutes
- Chop som extra scallions & chili to sprinkle on top of the soup
(Here I am keeping the seeds in the chili. It gives the dish a great ka-pow effect! ;))
