Saturday, July 2, 2011

Chilled Mango Ginger Curry Soup with Shrimp...

Yes, I know it is still summer but that does not mean you can't make some soup! But this is not just any soup, it's chilled soup with delicious flavor!!!!

Coconut water is what makes this recipe extra special. Zico Coconut Water is a "product that has been revered as a natural source of nutrition, wellness, beauty and hydration". Coconut water is the clear liquid found in a coconut...if you are able to bust it open.

If you have never tried a fresh coconut before, now is the time. You can find them at stores such as Whole Foods. Good luck opening it though! I can remember back to last summer when I was in St. John with my cousins and it was our goal to open up a fresh coconut. My dad came to the rescue with a machete, hammer, and the 2 story building we chucked it off of. Now its your turn to try and open a coconut!

Chilled Mango Ginger Curry Soup with Shrimp
Author: UCSD Medical Center; adjusted by Brenna Bowers
Makes: 8 servings

2 ripe mangos (about one pound each), peeled and cubed
½ cup chopped shallots (sweet onion)
1 large clove garlic, chopped
1 teaspoon fresh ginger, peeled and grated
½ teaspoon curry powder
½ teaspoon salt
1 can (13.6 oz) light coconut milk
½ cup coconut water
3 ½ Tablespoons fresh lime juice
1 cup fresh shrimp, deveined and peeled from their shell
3 Tablespoons chopped fresh cilantro

In a food processor/blender, combine the mango, shallots, garlic, ginger, curry powder and salt. Blend until it has been pureed (very fine and no chunks). Transfer the mixture to a pot and add the coconut milk, coconut water and lime juice. Bring to a boil and add the shrimp. Cook the shrimp in the mixture until the shrimp turn bright orange in color (that is how you know they are done). 

Cover and chill the mixture and place it in the fridge for about 2 hours. Once fully cold, serve the soup in small bowls and top with fresh cilantro.

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