Right now, I am sitting in my office, trying to write this post, and I cannot tear my eyes away from Duck Dynasty. I cannot believe that I just admitted that to The Internet, but it is entertaining in a did-he-really-say-that kind of way. Focus, Bree, focus. Now I am talking to myself in the third person.
This soup was an unexpected surprise. It is so easy, the hardest part is peeling potatoes and chopping an onion. You can do that, right? You can use frozen corn, but it really is worth it to use fresh if you can get it. I am not a huge fan of kitchen gadgets, but I got a kernel cutter and it does a really good job. I almost stab myself every time I try to take the kernels off with a knife, and this thing worked great. This is a really light soup, it has a delicate curry flavor, and is not overpowering at all. The best part is the garnishes. Just like a real curry, you add condiments at the end, and it adds a whole new dimension to a simple soup. A little sweet, a little salty, a little crunchy.
Since we are still in the Lenten season, we are eating a lot more seafood, but where we live does not provide a whole lot of options. I tried to buy clams the other day, and the fish guy told me that he could special order them for me they do not carry them. What? I have been relying heavily on frozen shrimp. I forget how convienent having shrimp in the freezer is. Instant dinner. This girl is ready to head back East to eat fresh seafood whenever she feels like. In the meantime, I going to eat more of this soup.
- 2 Tablespoons olive oil
- 1 onion
- 2 cloves garlic
- 2 large Yukon Gold potatoes
- 1 large sweet potato
- 2 cups corn kernels (about 5 ears)
- 1 (14-ounce) can chicken broth (or vegetable)
- 1 (13.5-ounce) can light coconut milk
- 2 teaspoons curry powder
- salt and pepper
- 1 pound shrimp, peeled and deveined
- green onions
- roasted peanuts or sliced almonds
Heat a Dutch oven over medium heat. Add the olive oil and onions. Cook until soft, about 5 minutes. Peel and dice the potatoes.
Add the garlic, potatoes, corn, broth, coconut milk, curry powder, and salt and pepper.
Bring the soup to a boil. Reduce the heat to a simmer and cook for about 20 to 25 minutes. Make sure the potatoes are tender. Add the shrimp and cook until they turn pick, about 4 minutes.
Garnish with coconut, sliced green onions, and peanuts. Recipe from Southern Living.