Mango-Ginger-Curry Soup With Shrimp
Serves: 6
Catharine Rutherford
1 January 1970
Based on User reviews:
55
Spice
47
Sweetness
56
Sourness
44
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Shallot (chopped)1 large
Garlic (clove, chopped)1 tsp
Ginger (finely grated)1 tsp
Curry Powder1 tsp
Salt3.5 tbsps
Lime Juice (fresh)1 cup
Shrimp (cooked, diced)3 tbsps
Cilantro (chopped fresh)Directions:
1
Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed
2
Add coconut milk; pulse until well combined
3
Transfer mango mixture to a bowl; stir in coconut water and lime juice
4
(Thin with tap water if desired
5
) Cover and chill until cold, 1 hour
6
Divide among 4 bowls; garnish with shrimp and cilantro before serving
7
Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed
8
Add coconut milk; pulse until well combined
9
Transfer mango mixture to a bowl; stir in coconut water and lime juice
10
(Thin with tap water if desired
11
) Cover and chill until cold, 1 hour
12
Divide among 4 bowls; garnish with shrimp and cilantro before serving