Bring the flavours and tastes of the island of Jamaica into your home with this fresh and exotic soup.
Curry from Jamaica, along with fresh sliced mango, this soup bursts with the flavours of curry, all spice, coconut and succulent sweet peppers. A great blend of veggies and fruit, along with the wonderful texture of fresh water shrimp, it’s a soup to serve as an appetizer or a main entree.
1 large mango, sliced and chopped
15 medium sized shrimp, tails off
1 tablespoon extra-virgin olive oil
1 large red onion, chopped
2 stalks celery, sliced
1 carrot, chopped
3 small sweet peppers, red, orange or yellow
1 yam or sweet potato, chopped small
3 cloves garlic, chopped
1 1/2 tbsp Jamaican curry powder
1/2 teaspoon allspice
1 teaspoon dried thyme
1 teaspoon parsley
1/2 tsp fish sauce
2 cups seafood broth or chicken broth ( 2 bouillon cubes )
4 cups water
1 8 oz can coconut milk
pinch black pepper
1 tbsp curry mango dipping sauce ( optional )
Heat oil in a large soup pot and add the garlic, onion, carrot and celery. Saute over a medium heat, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add water & chicken broth or bouillon, liquid from the shrimp, fish sauce & coconut milk and chopped sweet potato. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 15 minutes until sweet potato is soft.
Add the rest of the herbs, spices and mango and cook on a medium heat for another 10 minutes. When mango is softened, use a potato masher, to mash and thicken the veggies in the soup slightly. ( I prefer this to a blender thickened soup)
Add the shrimp and cook until pink and firm, about 3 -5 minutes.
Serve hot with a fresh baguette and top with a couple of shrimp (tails on ).