3 hearts of celery stalks with leaves, chopped small
4 cloves garlic, minced
1 habanaro or jalapeno chile, seeded and minced
1 tsp. ground allspice
1 tsp. ground ginger
1 tsp. chinese cinnamon
2 tsp. fresh thyme, minced
2 tsp. lime salt
2 tsp. tamarind concentrate
2T sugar
3 c ripe, diced mangoes (can use frozen, thawed)
3 c vegetable stock
1 (15 oz) can full fat coconut milk
1 lb. raw, shelled, deveined shrimp
chopped scallions, cilantro and lime wedges for garnish
Instructions
In medium stock pot or dutch oven, heat coconut oil over medium heat.
Add chopped onion and celery and saute until slightly softened, about
3 min. Add garlic, chile, allspice, ginger, cinnamon, thyme, lime
salt, tamarind concentrate and sugar. Saute,
stirring constantly, for 2 min.
Add vegetable stock, coconut milk and mangoes. Bring to boil, then
cover pot and simmer over low heat for 10 min. Turn off heat and
puree with stick blender.
Add shrimp and stir well into hot pureed soup. Cover pot off heat and
allow to sit for 5 minutes until shrimp are pink and cooked through.
Serve soup immediately and garnish with cilantro, scallions, and
fresh squeezed lime juice.
Originally Submitted
5/4/2015
0 Out of 5 from
0 reviews
You can add this Curried Mango Soup w/Shrimp recipe to your own private DesktopCookbook.
