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| Servings |
Ingredients
- 2 teaspoons macadamia-nut oil or coconut oil
- 4 small sweet potatoes diced
- 1 medium yellow onion diced
- 8 celery stalks chopped
- 3 carrots chopped
- 1 14oz can coconut milk
- 2 cups unsweetened almond milk
- 1/2 teaspoon Thai green curry paste
- 1/2 teaspoon vanilla extract
- 1 pound fresh shrimp deveined and peeled (you may choose to remove tails)
- 1 cup fresh or canned peas
- 1 cup fresh spinach
- 1/2 teaspoon pepper
- 1 teaspoon sea salt (optional)
Ingredients
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Instructions
- Heat oil in a large skillet over medium-high heat. Sauté potatoes, onion, celery, and carrots briefly, but do not overcook, about 5 minutes. Add coconut milk, almond milk, green curry paste, and vanilla. Mix well. Turn heat down to simmer.
- Add shrimp, peas, spinach and pepper to the skillet and cook for about 3-4 minutes or until shrimp are pink and no longer translucent. Do not overcook or shrimp will become tough.
- Transfer one-third of entire soup mixture to blender to puree. Transfer pureed mixture back to soup pot and mix well. You may skip this step to save time or if you prefer a thinner soup base. However, this step makes the soup more like chowder.
- Add sea salt, to taste. Ladle chowder into bowls and serve hot.
Recipe Notes
This is my daughter Chloe's favorite!
