Ingredients:
2 small sweet potatoes, diced into 1 inch cubes ( about 3 pounds)
2 1/2 cups unsweetened coconut milk
6 cups chicken broth
2 medium limes, juice of
3 tablespoons ginger, finely grated ( or minced)
2 tablespoons fresh lemon juice
1 tablespoon fresh lime juice
1/4 teaspoon sea salt
1 1/2 lbs large shrimp, peeled and deveined
4 large bananas, peeled and cut into 1/2 inch thick slices
1 cup unsweetened coconut, lightly toasted
1 cup sliced unblanched almonds, lightly toasted
1/2 cup cilantro, chopped
1 limes, cut into 8 wedges
Directions:
For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.
Servings: 6
Time preparation: 35 min.
Time total: 50 min.