juice of 2 kaffir limesabout 3-4 tablespoons, may substitue regular limes
2tablespoonschopped fresh cilantrofor garnishing
In a medium skillet, heat olive oil over medium heat. Add shrimp and cook until slightly pink and tender, stirring occasionally. Set aside. Once cool, chop shrimp and refrigerate.
Meanwhile, add mangoes, shallot, garlic, ginger, and red curry to a food processor. Pulse until pureed consistency. Add coconut milk and blend thoroughly. Transfer mango mixture to a bowl and add coconut milk and lime juice. Add salt to taste.
Cover and chill about one hour or until desired temperature.
When ready to serve, divide soup among 4 bowls, top with chopped shrimp and cilantro. Enjoy!