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1
Peel and devein shrimp and reserve shells for stock. Put the shrimp into the refrigerator to use later. Put the shells into a stock pot along with a classic mirepoix of diced carrots, onions, celery, and crushed garlic. Cover all ingredients with water bring to a boil and reduce to a simmer for 20 minutes. Voila! Homemade shrimp-infused stock. Remove from heat and strain the broth into a bowl, discarding the solids. Set stock aside.
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2
In a medium sized pot heat the chili oil over medium/high heat. Add the shrimp and cook until pink for 1 minute. Remove shrimp with a slotted spoon. Reserve the shrimp until they can finish cooking in the soup. Add onions and saute them in the oil, 5 minutes.
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3
Meanwhile, squeeze excess water out of the shredded yams in a paper towel and add them into the onions to saute until tender. Add minced garlic and chili flakes, cook for 30 seconds, until fragrant but don't brown. Turn down the heat to medium/low.
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4
Mix in coconut milk and cream and simmer for 15 minutes. Then add the reserved shrimp stock cup by cup when needed to loosen up the soup and allow soup to reduce. Depending on how creamy you desire your soup, I ended up only using 2 cups of stock. Simmer for 20 minutes while stirring and adding more stock to reach desired consistency. It should be creamy but not too thick. At this point you can use an immersion blender or blender to blend it or leave it stew like, whatever your preference. Add shrimp back to soup and cook until heated and tender, but not overcooked. Add in cilantro to garnish. Check seasoning and add salt and pepper. Keep it on low heat with the lid on to keep it warm.
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5
Meanwhile, in a bowl sprinkle cut yams with cornstarch, toss to coat.
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6
Heat oil to 350 F in a cast iron skillet. Once oil is hot add the yams and fry them for 2 minutes. Fry just until crisp. Yams fry quickly because of the sugar and can easily burn. Keep a watchful eye on them. Remove yams from the oil and drain on paper towels. Sprinkle with salt and cilantro. Serve on top of soup.
