2 small sweet potatoes, diced into 1 inch cubes (about 3 pounds)
2 1/2 cups unsweetened coconut milk
6 cups chicken broth
2 medium limes, juice of
Directions
1 For the soup, place sweet potatoes, a cup of the coconut milk and the broth in a stock pot. Bring to a low boil and simmer 15 minutes until the sweet potatoes are soft.
2 Place potatoes and liquid in a food processor and blend until smooth, adding lime juice and the remaining coconut milk as needed.
3 For the shrimp, mix together the ingredients in a plastic bag. Marinade the cleaned shrimp for one hour in the fridge. Broil or grill shrimp for five minutes until done.
4 For the bananas, place banana slices in a single layer in a shallow baking pan. Broil 2-3 minutes. Turn bananas over and broil another minute or two until they are a bit soft and lightly browned.
5 Ladle soup into bowls and top with shrimp. Serve condiments in small bowls on the side.
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