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Chilled Mango Red Curry Soup with Shrimp
Prep Time 1 hour 15 minutes
Total Time 1 hour 15 minutes
Servings 4
Ingredients
- 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
Instructions
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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.
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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.
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Cover and chill about one hour or until desired temperature.
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When ready to serve, divide soup among 4 bowls, top with chopped shrimp and cilantro. Enjoy!