Mango-Ginger-Curry Soup with Shrimp


  • 3 tablespoons chopped fresh cilantro
  • 1 cup cooked, diced shrimp
  • 3 ½ tablespoons fresh lime juice (or more to taste)
  • ½ cup coconut water
  • 1 can (13.6 ounces) light coconut milk
  • ½ teaspoon salt
  • ½ teaspoon curry powder (or more to taste)
  • + 4 more ingredients
    • 1 teaspoon finely grated ginger
    • 1 large clove garlic, chopped
    • ½ cup chopped shallots
    • 2 ripe mangoes (about 1 pound each), peeled and cubed

1. 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 amo...

View full recipe at SpringPad


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