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Callaloo Soup Recipe

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Read Reviews (1)

Provided By:
RecipeTips

"We tried this soup and absolutely loved it! It's such a great refreshing summer soup and the coconut milk adds a touch of sweetness that counteracts any spice...."
Reviewed By: J Robinson

Servings:

Ingredients

12 ounces callaloo leaves or spinach
6 cups chicken stock
1/2 onion - finely chopped
3 cloves garlic
3 scallions - chopped, using green and white parts
1 teaspoon thyme
4 ounces lean salt pork cut into 1/2" pieces
1/2 pound shrimp - fresh, frozen, or canned
1/2 cup coconut milk
16 ounces frozen okra, sliced
salt and pepper - to taste
Tobasco sauce - to taste

Directions

COOK

45 mins

READY IN

1 hr

Wash and chop greens.
Put the greens into a large heavey saucepan with chicken stock, onion, garlic, scallions, thyme, and salt pork.
Cover and cook at a gentle simmer until the pork is tender.
Add the shrimp, coconut milk, and okra. Cook until okra is done, about 10 minutes.
Season to taste with salt, pepper, and hot pepper sauce.

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You’re going to love the flavor of this great tasting soup featuring nutritious taro leaves, which are known as “callaloo” in Caribbean countries. This soup is great for a light supper.

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callaloo soup

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Reviewed By: J Robinson's Review:

"We tried this soup and absolutely loved it! It's such a great refreshing summer soup and the coconut milk adds a touch of sweetness that counteracts any spice. We have tried it with crab instead of the shrimp and have tried it without seafood as well. Both are also very good. Additionally we found that if you wanted more spice to start with, cooking in a diced jalepeno pepper from the start does well to add an extra kick!"