Ingredients with Measurements:
- 1 pound of shrimp, peeled and deveined
- 2 tablespoons of olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 green bell pepper, chopped
- 1 teaspoon of ground cumin
- 1 teaspoon of dried oregano
- 1 teaspoon of smoked paprika
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 4 cups of chicken broth
- 2 cups of water
- 2 cups of yuca, peeled and cubed
- 2 cups of potatoes, peeled and cubed
- 1 cup of corn kernels
- 1 cup of coconut milk
- 1/4 cup of cilantro, chopped
- 1 lime, cut into wedges
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the red and green bell peppers and cook for another 5 minutes.
4. Add the cumin, oregano, smoked paprika, salt, and black pepper and stir to combine.
5. Pour in the chicken broth and water and bring to a boil.
6. Add the yuca and potatoes and simmer for 20 minutes, or until tender.
7. Add the corn kernels and shrimp and cook for another 5 minutes, or until the shrimp are pink and cooked through.
8. Stir in the coconut milk and cilantro.
9. Serve hot with lime wedges on the side.
Time:
Preparation time: 20 minutes
Cooking time: 40 minutes
Temperature:
Medium heat
Serving size:
4-6 servings
Nutritional information:
Calories: 400
Fat: 20g
Carbohydrates: 35g
Protein: 25g
Sodium: 1200mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Yuca can be substituted with sweet potatoes or taro root.
- Potatoes can be substituted with turnips or parsnips.
- Corn kernels can be substituted with peas or green beans.
- Coconut milk can be substituted with heavy cream or almond milk.
Variations:
- Add diced tomatoes for a more tomato-based soup.
- Use vegetable broth instead of chicken broth for a vegetarian version.
- Add a diced jalapeno pepper for some extra heat.
- Top with avocado slices for a creamy addition.
Tips and tricks:
- Be sure to peel and devein the shrimp before cooking.
- Cut the vegetables into similar-sized pieces for even cooking.
- Stir the soup occasionally to prevent sticking to the bottom of the pot.
- Adjust the seasoning to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in a pot over medium heat until heated through.
Presentation ideas:
Serve in individual bowls with a lime wedge on the side.
Garnishes:
Cilantro, avocado slices, diced tomatoes, or a dollop of sour cream.
Pairings:
Serve with crusty bread or a side salad.
Suggested side dishes:
- Green salad with a citrus vinaigrette.
- Garlic bread.
- Grilled vegetables.
Troubleshooting advice:
- If the soup is too thick, add more water or broth.
- If the soup is too thin, let it simmer for a few more minutes to reduce.
Food safety advice:
- Be sure to cook the shrimp thoroughly.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
Ajiaco is a traditional soup from the Andean region of South America, particularly Colombia, Ecuador, and Peru. It typically includes potatoes, corn, and chicken or beef, and is often served with avocado and capers.
Flavor profiles:
This soup is savory and slightly spicy, with a creamy coconut flavor.
Serving suggestions:
Serve hot with lime wedges on the side.
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Region: Ecuadorian