Tag Archives: cilantro

Recipe, Seafood/Fish, Soup

Coconut Curry Shrimp & Scallop Soup

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Coconut Curry Shrimp & Scallop Soup (with Baby Bok Chop and Butternut Squash). (Recipe modified from Nigella Bites “Pumpkin & Seafood Curry)

Made out of necessity because I had no pumpkin, lime leaves, lemon grass, nor salmon, and while I made my own Curry sauce, I’m simplifying for you, the average home cook.

1 can of coconut milk
2 tbsp mild curry paste (or make your own curry with turmeric, cumin, coriander, and cayenne)
1 medium sized butternut squash, cut into 1.5″ cubes
2 cups chicken stock
3 tbsp fish sauce
1 tbsp lime juice
1 tsp sugar
1 tbsp lemon juice
1 lb of 25-30 shrimp, peeled and deveined
1 lb of bay scallops
2 heads baby bok choy

In a large soup pot, stir together curry paste and coconut milk until combined. Bring to a simmer, add butternut squash, chicken stock, fish sauce, lime juice, sugar and lemon juice. Bring to a boil, reduce to a simmer, and cover. Cook for 5-10 minutes, or until squash is tender, but still has a bite to it. Then, add shrimp and scallops. Stir occasionally for 3-4 minutes until shrimp is pink and cooked through. Cut bok choy into 1″ pieces and then stir in, cooking for 1 more minute until wilted.

Sprinkle with chopped cilantro, and ladle into bowls. Serves 4.

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Recipe, Soup

Fiery Sweet Potato Soup

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Fiery Sweet Potato Soup

1 tbsp vegetable oil
2 medium onions, minced
2 cloves garlic, minced
1 tsp Kosher salt
2 tsp dried oregano leaves, crushed
6 cups vegetable stock
4 cups peeled sweet potatoes (cubed 1/2 inch in size) (about 1 large sweet potato will lend this much)
2 dried ancho chile peppers
1 or 2 jalapeño pepper, finely chopped (depending on your tolerance for heat)
2 cups whole corn kernels
1 tsp grated lime zest
2 tbsp freshly squeezed lime juice
2 roasted red peppers, cut into thin strips
Finely chopped cilantro

In a stock pot, heat oil over medium heat and add onions, stirring, until softened. Add garlic, salt and oregano, stir, and cook for an additional minute. Add vegetable stock and stir until well combined.

Soak the dried chile peppers in boiling water for 30 minutes, making sure they remain submerged (you may need to place a weight of some sort on top of them). Discard liquid and stems. Pat dry with a paper towel and chop coarsely. Add to soup pot, along with jalapeño pepper(s).

Add cubed sweet potatoes and stir. Cover and bring to a simmer until sweet potatoes are tender and flavours have married. This will take about 25-30 minutes.

Transfer soup to a blender and puree in several batches (as a hint, cover the top of the blender with a kitchen towel to prevent the hot soup from exploding all over!) Return to pot, add corn, lime juice and lime zest. Cover and simmer for 10 minutes or until corn is tender.

Garnish in individual bowls with strips of roasted red pepper and cilantro.

Serves 6.

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