The idea of the soup recipe is inspired by Jamaican motives, its taste will take you straight to the island. It has a lot of shrimp and also sweet mango. We love this soup with the usual curry seasoning, but if you find Jamaican, this soup will taste even richer. Serve with brown or white jasmine rice, and serve with a slice of pineapple for dessert.
Cooking time: 40 minutes
Servings: 4
Ingredients:
- 1 tablespoon extra virgin olive oil
- 1 large onion
- 2 celery stalks, chopped medium-sized
- 4 garlic cloves, minced
- 1 chili pepper (to taste)
- 2 tablespoons curry
- 1 tablespoon thyme
- 2 cups seafood broth, meat or vegetable broth
- 350 ml. “Light” coconut juice
- 3 ripe mangoes, diced (see tips)
- 450 gr. raw peeled shrimp (see notes)
- 1 bunch chives, finely chopped
- 1 / 4 teaspoon salt
Preparation:
1. Heat oil in a cauldron over medium heat. Add the onion and celery and cook, stirring occasionally, until the onion begins to acquire a beautiful golden hue, about 3-5 minutes. Add garlic, chili (if using), and thyme, stirring constantly for 30 seconds. Then add broth, coconut milk and mango. Bring everything to a boil over medium heat. Reduce heat, cook for another 5 minutes, stirring occasionally.
2. Puree three cups of soup in a blender (be careful when handling hot liquids). Transfer the mass back to the cauldron, let the soup boil again. Add shrimp, cook until pink and hard, about 3 minutes. Salt.
Tips and Notes:
Tip: To peel and slice the mango, cut the edges so that a long pit appears. Hold the fruit upright, remove the skin with a sharp knife. Keeping the fruit perpendicular, cut it in half, then turn both pieces in opposite directions, separate the pieces. Cut both halves into cubes of your desired size.
Note: Shrimp are usually sold with a label of how many are in the package. Thus, it turns out that there are 500 to 21 shrimps in one pound (about 25 grams). Packs that are labeled “large” or “extra” are not standardized, so you should look at the grams.
Nutritional value:
Per serving: 378 calories 13 gr. fat; 172 mg cholesterol; 39 gr. carbohydrates; 0 gr. Sahara; 28 gr. squirrel; 6 gr. fiber; 604 mg sodium; 704 mg potassium.
Vitamin C (90% DV), Vitamin A (35% DV), Iron (25% DV), Magnesium (21% DV), Potassium (20% DV) .n.)