Tropical Shrimp Soup
- 1 pound of medium shrimp, peeled and divined, or better , 1/2 pound of shrimp and 1/2 pound of a firm and flaky fish filet, like Mahi Mahi . Cut fish into small pieces.
- 1/2 sweet red bell pepper
- 1 tablespoon finely minced ginger (mince freshly, no powder)
- 6 cloves of garlic (peeled, halved and inner-most part (usually green) removed, either press or cut into small pieces
- 3 cups of tomato
- 2 cups of tomato juice
- 1 1/2 cups of chicken stock, fish stock, or vegetable stock
- 1 small to medium lime (juiced)
- 1/2 cup of frozen corn
- 1 cup of peeled and seed removed Papaya, cut into small pieces (you can use 1 cup of canned pineapple instead or use 1 cup of fresh mango if you do not find or do not like papaya). Be creative.
- Oil, preferably virgin coconut oil. Can withstand heat and has a slight coconut flavor.
- 1/2 teaspoon of ground cumin.
- Red pepper flakes, black pepper, salt as per taste.
How to cook:
- Cook most of the garlic and fish in oil, preferably virgin coconut oil (use vegetable oil, if you do not have it) and add some red pepper flakes.
- Add the finely minced ginger to the fish.
- When fish is nearly done, take it out of the pan (leave oil and spices) and add the shrimp that are cleaned and divined and have the shells removed. It takes only minutes until they are done for each side, they just need to be pink.
- If the shrimp are already cooked, just keep them for a short time in the pan that they have a chance to add some flavor. Set it aside with the fish.
- Take the rest of the garlic and some oil in a pot, and start heating it.
- When it starts cooking, add the tomato, the tomato juice, the frozen corn, and papaya. Add the lime juice.
- Cook it for about 20 minutes, then transfer the shrimp (and fish, if you used fish) with the oil, garlic and red pepper flakes to the pot.
- Taste and adjust the flavor according to your taste. If it is too hot, just add some sugar.
Be creative - use what you have and replace what is not in season with fresh local ingredients, if possible. Have fun with it.
You can also convert this recipe to a vegan soup
Instead of using shrimp and/or shrimp double the amount of bell pepper, corn, and papaya.
© 2010 by Christian Bellingrath. All rights reserved.