Nutso For This Soup

By Gina Caputo

Nutso For This Soup

This soup was definitely inspired by "Hmmm, what do I have in the kitchen today?" but ended up thick, hearty and soul-satisfying in a way I didn't expect! I think the African-peanut-stew-inspired addition of nut butter and nuts pushed it over the delicious edge and then the Thai-inspired lime juice at the end is EVERYTHING. It's spicy, sweet, sour, astringent and delicious every way you look at it!


  • 2 sweet potatoes or yams, diced
  • 1 yellow onion, diced
  • 1 Tbsp extra virgin olive oil
  • ½ can of tomato paste
  • 5 cups of chicken, vegetable or seafood broth
  • 1 can coconut milk
  • 2 Tbsp peanut butter
  • 2 tsp gochujang paste or another spicy sauce (Sriracha, etc)
  • 3 crowns of broccoli, florettes removed from stalk
  • 1 lb of raw shrimp, peeled and deveined, tails removed
  • Sea salt and fresh cracked pepper
  • Cilantro, chopped (garnish)
  • Peanuts, chopped (garnish)
  • Lime juice (garnish)


  1. In a large stockpot, add olive oil and heat over medium. Add onion and tomato paste, combine until the onions are coated red.
  2. Add sweet potatoes and 1 tsp sea salt and stir to combine.
  3. Add 5 cups of broth and bring to a boil for 10 minutes or until sweet potatoes have begun to soften.
  4. Reduce heat to medium and add coconut milk, peanut butter and gochujang paste, combine until PB is dissolved.
  5. Add broccoli, cook until nearly soft but not falling apart.
  6. Check seasoning, add more salt, pepper or spicy paste as desired.
  7. Add peeled shrimp and cook until pink, about 5 minutes.
  8. Serve in bowls and garnish with cilantro, chopped peanuts and a healthy squeeze of lime juice.