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