Creamy Coconut Lime Soup

Creamy Coconut Lime Soup

Hey ya’ll!  It has been a while since you’ve last heard from me.  I was living in the mountains for a couple months; working.  I hope that everyone is having a great summer, hopefully we have a couple warm months left.  I signed up for this September’s Lurong Challenge and I’m really looking forward to it!  I have not been great about eating clean these past couple months, so it will be good to get back on track.  I encourage everyone else to do the same.  Summertime can be full of distractions, vacations and in my case working long hours.  It’s easy to stray from your good habits.  Trust me, I know!  This weeks recipe is kind of Large but it stores and reheats really well, so should be able to eat on it for about four meals.  I seasoned the shrimp with shredded coconut and Nori.  Nori is the seaweed that is used to wrap sushi, it is extremely rich in protein and is comprised of approximately 33% dietary fiber.  In the plant world Nori is the richest in protein.  Other than rolling sushi, you can use Nori for making stocks or crusting fish and it makes for a great snack for on the go as well (especially the little sheets like the ones I used in this recipe).  I also used coconut milk in this recipe, it is an extremely high quality fat and with something as lean as fish or shrimp it makes for a great sauce.

Creamy Coconut Lime Shrimp

Shrimp Marinade

  • ½ -1 lbs Deveined Shrimp (with shells)
  • 1 tsp Chinese 5 Spice
  • 1 tsp Coriander
  • 2 Tbsp Raw Coconut Flakes
  • 9 Sheets of Nori (small sheets or ½ a large sheet)
  • ½ Lime Juiced
  • 1 tsp Salt
  • 2 tsp Coconut Aminos
  • 1 tsp Sesame Seed Oil

Peel the shells from the shrimp and place in 1½ cups of hot water with 3 small sheets of Nori, to steep like a tea (they do not have to be submerged but give it a stir every once and a while).  This is going to be your “shrimp stock”.  Stack the remaining six sheets of Nori and finely cut them into shreds.  Place the peeled shrimp in a bowl and toss with all the ingredients above.  Set aside and let the shrimp marinate while you start sautéing your veggies.

Stir Fry and Coconut Sauce

  • 6 Baby Bok Choy (chopped into 1½ inch chunks, discarding the bottom or root)
  • 4 Single Stalks of celery (cut thin on a sharp angle, should be shaped similar to a diamond)
  • 2 Carrots (quartered and cut thin)
  • 8 Radishes (cut into quarters)
  • 6 Button Mushrooms (quartered)
  • 2 Cloves Garlic (minced)
  • 1½ Inch Nub of Ginger (peeled, fine grated or minced)
  • ½ Lime juiced
  • 13.5oz Organic Coconut Milk (shake well)
  • 2 Tbsp Coconut Aminos
  • 2 tsp Salt
  • ¼ cup Chopped Fresh Cilantro
  • ¼ cup Chopped Green Onions
  • ¼ cup Un-Refined Coconut Oil

Wash all of your produce well; Baby Bok Choy can be especially dirty (nobody wants to eat dirt).  Get a large sauté pan rippin hot on the stove but turn it down to medium heat before throwing anything in it.  Now, dump half the coconut oil in the pan and immediately follow with the radishes.  Let the radishes cook about four minutes before adding in the Bok Choy, celery, carrots, mushrooms, garlic and ginger.  Continue to sauté all the vegetables till they are tender but still have some crunch, maybe 5-6 minutes.  Remove the vegetables from the pan and set a side.  Let the pan get hot again, add the remaining oil and start searing your already marinated shrimp.  Shrimp cook extremely fast, so try and work fast searing each side then remove them from the pan but leave the pan on the stove.  You only want the shrimp cooked about 85% through.  Crank up the heat on the pan, and dump your STRAINED shrimp stock in the pan bringing it to a boil to reduce down by ½, this may take a few minute.  After it is reduced add in the can of coconut milk and boil, letting it reduce and the flavors concentrate for another couple minutes.  Now you can add your vegetables and shrimp back in to finish cooking in the sauce.  Season with salt, coconut aminos and limejuice.  Last but not least, throw in your chopped fresh herbs (green onion and cilantro) and taste it adjusting with salt and or limejuice.  Enjoy!

Chef Adam Devers

Certified Personal Private Chef