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Shrimp and Salmon Roe with Turmeric coconut soup

Winter is here and I love making soup during this time of the year. After a cold day outside, it’s a pleasure to get home and enjoy a warm, rich and tasty cup of soup with your family. I really enjoy the unlimited options of soups and this is one of my favorites. By Lookout Lodge Chef Luis Vallin

Ingredients: Yields 12
• 4 cups shrimp broth
• 2 cups coconut milk
• 1 Tablespoon ground turmeric
• 1 yellow onion
• 1 potato
• 1 leek
• 1 grilled persimmon
• 2 red jalapeno peppers
• 4 cooked shrimp
• 2 Tablespoon salmon roe
• Lime and cilantro for garnish


  1. Peel and cut potatoes, leeks and onions. Placed in a pot and cook until onions are translucent.
  2. Add shrimp broth, turmeric and coconut milk. Let simmer until potatoes are fully cooked and blend. Season with salt, white pepper and lime juice.
  3. For the persimmon puree, grill the persimmon to caramelize the sugar. Also char the jalapeno peppers and make a puree with this two ingredients. We are expecting sweet and spicy flavor. Use it as a garnish.
  4. Place the cooked shrimp, salmon roe, cilantro and persimmon puree in a bowl and add the hot turmeric coconut soup.