Recipe: Sweet potato soup with vannamei prawns

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! ;))