Steps to Prepare Perfect Mango-Ginger-Curry Soup With Shrimp
Hello everybody, it's Jim, welcome to our recipe site. Today, we're going to prepare a special dish, Easiest Way to Prepare Award-winning Mango-Ginger-Curry Soup With Shrimp. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mango-Ginger-Curry Soup With Shrimp, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mango-Ginger-Curry Soup With Shrimp delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Mango-Ginger-Curry Soup With Shrimp is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Mango-Ginger-Curry Soup With Shrimp estimated approx 30 mins.
To get started with this particular recipe, we must first prepare a few ingredients. You can have Mango-Ginger-Curry Soup With Shrimp using 11 ingredients and 2 steps. Here is how you can achieve it.
Ingredients and spices that need to be Make ready to make Mango-Ginger-Curry Soup With Shrimp:
- 2 ripe mangoes(about 1 lb. each), peeled and cubed
- 1/2 cup chopped shallots
- 1 large clove garlic, chopped
- 1 tsp finely grated ginger
- 1/2 tsp curry powder(or more to taste)
- 1/2 tsp salt
- 1 can (13.6 oz.) light coconut milk
- 1/2 cup coconut water
- 3 1/2 tbsp fresh lime juice(or more to taste)
- 1 cup cooked, diced shrimp
- 3 tbsp chopped fresh cilantro
Steps to make Mango-Ginger-Curry Soup With Shrimp
- Pulse mangoes, shallots, garlic, ginger, curry powder, and salt in a food processor until pureed. Add coconut milk; pulse until well combined. Transfer mango mixture to a bowl; stir in coconut water and lime juice. (Thin with tap water if desired.)
- Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.
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