Caribbean shrimp & vegetable soup from Moosewood Restaurant Daily Special: More Than 275 Recipes for Soups, Stews, Salads and Extras by Moosewood Collective

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Notes about this recipe

  • hillsboroks on January 22, 2016

    An interesting blend of flavors and textures made this soup a winner for us. Because the ingredients are added at different times you end up with melted onions, garlic and hot pepper while the sweet red pepper pieces still have a bit of crunch. Combined with tender shrimp in a flavorful coconut milk broth it is yummy. My only substitution was low- sodium chicken broth in place of the homemade veggie broth called for in the recipe. I served this in wide soup bowls over a small mound of cooked basmati rice as my husband doesn't like thin runny soups. The end result was great. I have just added this to our list of favorite soups. As a bonus, once you chop and prep the ingredients the soup goes together very quickly so it is a good weeknight soup.

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