Ingredients
- 1 tablespoon butter (or olive oil)
- 1 cup chopped yellow onions
- 1 cup chopped red pepper
- 3/4 cup chopped celery
- 3 to 4 large garlic cloves, minced
- 4 cups cubed sweet potatoes (peeled, yams)
- 1 1/2 tablespoons grated ginger
- 1 1/4 teaspoon ground cumin
- 1 1/4 teaspoon curry powder
- 1 1/4 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 2 cups low-sodium chicken (or vegetable broth)
- 1 can (14 ounce) coconut milk (398ml)
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 3 tablespoons minced fresh cilantro
- 3 tablespoons minced fresh basil leaves
- 2 tablespoons peanut butter
- 1 tablespoons brown sugar
- 1 whole lime, squeezed
- 1 pound raw shrimp (medium prawns, tails removed, thaw first if using frozen)
How to Make
-
Step 1: Heat butter in a large pot over medium heat.
-
Step 2: Add onions, red pepper, celery and garlic.
-
Step 3: Cook and stir until vegetables begin to soften, about 4 minutes.
-
Step 4: Stir in sweet potatoes, ginger, cumin, coriander, curry powder and cinnamon.
-
Step 5: Cook and stir for 30 seconds.
-
Step 6: Add broth, coconut milk, salt & pepper.
-
Step 7: Bring soup to a boil.
-
Step 8: Reduce heat to low, cover and simmer for 10 minutes, just until sweet potatoes are tender.
-
Step 9: At this point you can either puree 1/2 the soup or leave it as is.
-
Step 10: Stir in cilantro, basil, peanut butter, brown sugar and lime juice.
-
Step 11: Mix well; add prawns and heat for about 2 more minutes, just until prawns are heated through.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.