in Caribbean, Soup Recipes

Coconut spinach surimi soup

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Ingredients for 3 servings:

  • 400 g leaf spinach (fresh)
  • 1 onion(s)
  • 2 cloves garlic
  • 2 tbsp butter
  • 600 ml chicken broth
  • 200 ml coconut milk (unsweetened)
  • 200 g surimi
  • salt and pepper
  • Tabasco

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

CallaLoo (Caribbean specialty)

First, clean the spinach, removing tough parts and cutting into thin strips. Peel and dice the onions. Peel the garlic and press it through a press. Melt the butter in a large saucepan, sauté the onions until translucent, and briefly fry the garlic. Add the spinach and cook over medium heat, stirring until wilted. Then deglaze the pan with chicken stock and coconut milk, season with salt and pepper to taste, and simmer gently for 10 minutes. Meanwhile, tear or cut the surimi into small pieces. Add to the soup and let it simmer for another 2-3 minutes (careful, the surimi disintegrates very quickly). Season with Tabasco.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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