Description
This delicious spicy, sweet soup is healthful and vibrant. Coconut encrusted shrimp add a little decadence.
Ingredients
Scale
- 30 ml olive oil (2 Tbs)
- 1 medium sweet onion chopped
- 2 cloves of garlic chopped
- 30 ml orange liqueur (2 Tbs)
- 450 g baby carrots (1 pound)
- 113 g chopped tomatoes (1/2 cup)
- 375 ml chicken broth (1 2/2 cups)
- 250 ml coconut milk (1 cup)
- 15 ml lemon zest (1 Tbs)
- 60 ml soy sauce (4 Tbs)
- 4 leaves of fresh Thai basil minced
- Juice of 1/4 lemon
- 2 ml red pepper flakes (1/2 tsp)
- 4 leaves of fresh mint minced (optional)
For Shrimp
- 16–24 large shrimp
- 118 ml coffee liqueur (1/2 cup)
- 118 ml flour (1/2 cup) plus 79 ml (1/3 cup) for dredging
- 15 ml lemon zest (1 Tbs)
- 1 egg
- 5 ml baking powder (1 tsp)
- 450 ml flaked coconut (2cups)
- 750 ml olive oil for frying (3 cups)
Instructions
For Soup:
- In a large skillet, heat the olive oil and saute the garlic, onions and ginger (about 2 minutes).
- Add orange liqueur and carrots and saute until tender or cooked through. Add tomatoes and cook about a minute longer, stirring to be sure that everything cooks evenly. Add chicken broth and coconut milk and allow to simmer for about 15 minutes (stirring occasionally). Add lemon zest, soy sauce, lemon juice, basil, mint, and pepper flakes and allow to simmer for about 5 minutes.
- Add to food processor and blend until smooth. For a really smooth soup, use a strainer and strain out any remaining chunks (optional).
For Shrimp
- Peel the shrimp, leaving the tail intact. Mix the flour, liqueur, egg and baking powder until smooth. Put coconut onto a plate. Dredge the shrimp in flour, dip it into the batter and then roll in coconut until well coated. Fry in the oil (30 seconds to 1 minute until golden).
- Garnish the soup with about four shrimp for each bowl and if desired add some mint and hemp hearts. Serve the soup either warm or cold but make sure the shrimp is served immediately and is hot.
- Prep Time: 15 mins
- Cook Time: 30 mins