Mango-Ginger-Curry Soup with Shrimp
A bowl of this succulent soup can help you burn up to 30 percent more fat during a later workout, courtesy of the vitamin C in subtly sweet mangoes.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Asian
Soup/Stew
Food Processor
Ginger
Appetizer
Backyard BBQ
Lunch
Mango
Shrimp
Curry
Summer
Healthy
Self
Pescatarian
Paleo
Wheat/Gluten-Free
Peanut Free
Soy Free
No Sugar Added
- 1/2 teaspoon salt
- 1/2 cup coconut water
- 1/2 cup chopped shallots
- 3 tablespoons chopped fresh cilantro
- 1 teaspoon finely grated ginger
- 2 ripe mangoes (about 1 pound each), peeled and cubed
- 1 large clove garlic, chopped
- 1/2 teaspoon curry powder (or more to taste)
- 1 can (13.6 ounces) light coconut milk
- 3 1/2 tablespoons fresh lime juice (or more to taste)
- 1 cup cooked, diced shrimp
Preparation 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 among 4 bowls; garnish with shrimp and cilantro before serving. Per serving: 239 calories, 6 grams fat (5 grams saturated), 44 grams carbohydrates, 4 grams fiber, 9 grams protein Nutritional analysis provided by Self
