Exotic Shrimp Soup

Kitchen Tested
  • Yield 8 servings

A fusion of flavors in fantastic festive soup.


1 1/2 cups chopped Roma tomatoes
1 cup chopped onion
1 teaspoon minced garlic
4 cups fat-free chicken broth
2 cups peeled, chopped sweet potatoes (yams)
1/2 cup chopped zucchini
1 pound medium peeled shrimp
1/2 teaspoon dried oregano leaves
1/2 teaspoon chipotle chili powder
1 teaspoon cocnut extract
1/2 cup frozen pineapple juice concentrate, thawed
1 cup frozen corn
Salt and pepper


  1. Sauté tomatoes, onion, garlic in a large nonstick for 5-7 minutes.
  2. Add broth, sweet potatoes, zucchini, and bring to a boil before stirring in shrimp, oregano, chili powder, coconut extract, pineapple juice.
  3. Reduce to low heat until sweet potatoes are tender and shrimp are almost done. Add corn, simmer 5 minutes.




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