Description
This vibrant carrot coconut soup is infused with ginger and orange liqueur, served with decadent coconut encrusted shrimp for a perfect balance of healthful and indulgent flavors.
Ingredients
Units
- 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
- In a large skillet, heat the olive oil over medium heat. Add the garlic, onions, and ginger, and sauté for about 2 minutes until fragrant.
- Add the orange liqueur and carrots to the skillet. Sauté for another 8-10 minutes until the carrots are tender.
- Stir in the chopped tomatoes and cook for 2 more minutes.
- Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
- Pour in the coconut milk, and blend the soup using an immersion blender until smooth. Season with salt and pepper to taste.
- Peel the shrimp, leaving the tail intact.
- In a bowl, mix 118 ml (1/2 cup) of the flour with the coffee liqueur, egg, and baking powder until smooth to make a batter.
- Put the flaked coconut on a plate.
- Dredge each shrimp in the remaining 79 ml (1/3 cup) flour, dip it into the batter, then roll in the coconut until well coated.
- In a separate pan, heat the olive oil over medium-high heat. Fry the coated shrimp until golden, about 30 seconds to 1 minute.
- Serve the soup hot, garnished with coconut encrusted shrimp on the side.
Notes
The soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently before serving. For a vegetarian version, substitute chicken broth with vegetable broth. The shrimp are best served immediately after frying for maximum crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 bowl with 3 shrimp
- Calories: 350
- Sugar: 10
- Sodium: 600
- Fat: 22
- Carbohydrates: 28
- Fiber: 5
- Protein: 12
- Cholesterol: 85