Terry and I are celebrating a sweet memory/kind of anniversary for the two of us this weekend, so I made a coconut conch soup last night for dinner. And it was all kids of amazing.
Aimee’s Coconut Conch Soup
Aimee’s Coconut Conch Soup
6 cups chicken broth
2 sweet potatoes, peeled and diced
1 Tablespoon olive oil
2 serrano chile peppers, diced (omit if you do not like heat)
1 onion, diced
fresh ginger, peeled and diced (I used about a 2 inch piece I cut)
5 cloves of garlic, minced
1 pound fresh conch, cut into bite sized pieces (you could use shrimp, scallops or lobster, or a mixture of all)
Sea salt, black pepper and cumin to taste
1 can coconut milk
1 can evaporated milk
1/2 cup chicken broth
1 Tablespoon cornstarch
Fresh cilantro for topping
Freshly squeezed lime, if desired
In a large soup pot, add the sweet potatoes and 6 cups of chicken broth. Bring this mixture to a boil. Meanwhile in a large skillet, heat the olive oil, then add the onion, serrano peppers and ginger, then stir really well to combine. Next add the garlic and cook for about 1 minute. Now add your conch (or whatever seafood you are using). Add your seasonings; I used salt, pepper and cumin. Cook this mixture for about three to five minutes, then pour into the sweet potato, chicken broth mixture. Pour the coconut milk and evaporated milk into the large pot and stir really well, bringing everything to a gentle boil. In a small measuring cup, stir the chicken broth and cornstarch together and pour into the soup mixture. Allow this to cook for about 10 minutes, then ladle into your soup bowls and top with fresh cilantro and freshly squeezed lime, if desired!