Go Back
Chilled Mango Red Curry Soup with Shrimp | www.theeverykitchen.com

Chilled Mango Red Curry Soup with Shrimp

Course Appetizer, Entree
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Author my Bottomless Boyfriend


  • 1 tablespoon olive oil
  • 1/2 pound shrimp
  • 2 ripe mangoes peeled and diced
  • 1 large shallot chopped
  • 1 large clove garlic chopped
  • 1 teaspoon ginger powder or freshly grated ginger
  • 1 tablespoon red curry paste
  • 1 can light coconut milk
  • juice of 2 kaffir limes about 3-4 tablespoons, may substitue regular limes
  • salt to taste
  • 2 tablespoons chopped fresh cilantro for garnishing


  1. 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.
  2. 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.
  3. Cover and chill about one hour or until desired temperature.
  4. When ready to serve, divide soup among 4 bowls, top with chopped shrimp and cilantro. Enjoy!