Easiest Way to Make Super Quick Homemade Mango-Ginger-Curry Soup With Shrimp

Hey everyone, I hope you're having an amazing day today. Today, we're going to prepare a special dish, Recipe of Super Quick Homemade 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 will be really 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 begin with this recipe, we must prepare a few components. You can cook Mango-Ginger-Curry Soup With Shrimp using 11 ingredients and 2 steps. Here is how you can achieve that.

Ingredients and spices that need to be Get to make Mango-Ginger-Curry Soup With Shrimp:

1. 2 ripe mangoes(about 1 lb. each), peeled and cubed
2. 1/2 cup chopped shallots
3. 1 large clove garlic, chopped
4. 1 tsp finely grated ginger
5. 1/2 tsp curry powder(or more to taste)
6. 1/2 tsp salt
7. 1 can (13.6 oz.) light coconut milk
8. 1/2 cup coconut water
9. 3 1/2 tbsp fresh lime juice(or more to taste)
10. 1 cup cooked, diced shrimp
11. 3 tbsp chopped fresh cilantro

Steps to make to make Mango-Ginger-Curry Soup With Shrimp

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.)
2. Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.

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