colombian soup

This Shrimp, Coconut and Plantain Soup is a great way to start any meal. It is sweet, creamy and rich, with a hint of spice from the habanero. I just love the wonderful combination of seafood and coconut, which is popular with Colombian seafood dishes. Sopa de Camarones, Coco y Plátano is originally from Tumaco,

Sopa de Camarones, Coco y Plátano (Shrimp, Coconut and Plantain Soup)

canola or vegetable oil

onion (finely chopped)

scallions finely chopped

garlic

green bell pepper (seeded and finely chopped)

habanero chili (seeded and finely chopped or to your taste)

tomatoes

carrots

green plantains (peeled and diced)

cumin

water

shrimp (shell on)

Salt and black pepper (to taste)

(14 oz of coconut milk

Fresh cilantro (chopped)

Make the refrito: In a medium pot over medium-high heat, warm the oil. When it is hot, add the onion, scallions and sauté until translucent, about 2 minutes. Stir in the garlic and bell pepper, and then add the chili, tomatoes, carrots, plantain and ground cumin. Cook for about 8 minutes more or until the vegetables are soft.

Meanwhile, clean and de-vein the shrimp and place the shells in a small pot with the water.

Bring to a boil, reduce the heat to low and simmer uncovered, about 15 minutes. Strain the liquid and discard the shells.

Add the shrimp liquid to the vegetables, stir well and cook for 12 minutes more.

Add the coconut milk and cook for about 10 minutes more. Add the shrimp and cook just until the shrimp turn pink, about 3 minutes. Season with salt and black pepper. Sprinkle fresh cilantro and ladle the soup into bowls. Serve immediately.

Changua (Colombian Milk and Egg Soup) is a typical breakfast in Bogotá, the capital of Colombia where my mom was born.

Changua (Colombian Milk and Egg Soup)

2% milk

eggs

cilantro

scallions

kosher salt and fresh cracked pepper (to taste)

bread (optional for serving)

Place the milk and water in a medium pot and bring to a boil. Add the scallions, salt and pepper and cook for 3 minutes.

Reduce the heat to medium and carefullu add the eggs, without breaking the yolks.

Poach the eggs for 3 minutes or longer if you like it cooked well in the center; add the cilantro.

To serve, gently place an egg in four shallow bowls, then ladle in the soup, about 1 1/2 cups each. Serve warm with toasted bread on the side and garnish with more fresh cilantro.

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Top 2 colombian soup recipes from across the web

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Sopa de Camarones, Coco y Plátano (...

Changua (Colombian Milk and Egg Sou...

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