Best 4 Mango Ginger Curry Soup With Shrimp Recipes

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Searching for a delightful and flavorful dish that combines the tangy sweetness of mangoes, the warmth of ginger, and the succulent taste of shrimp? Look no further than mango ginger curry soup, an enticing culinary creation that tantalizes the taste buds with its vibrant flavors and aromatic spices. This delectable soup, steeped in the rich traditions of Southeast Asian cuisine, offers a harmonious blend of sweet, sour, and spicy notes, making it a perfect choice for both casual meals and special occasions.

Check out the recipes below so you can choose the best recipe for yourself!

MANGO-GINGER-CURRY SOUP WITH SHRIMP



Mango-Ginger-Curry Soup with Shrimp image

Provided by Georgia Downard

Categories     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

Yield Makes 4 servings

Number Of Ingredients 11

2 ripe mangoes (about 1 pound each), peeled and cubed
1/2 cup chopped shallots
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1/2 teaspoon curry powder (or more to taste)
1/2 teaspoon salt
1 can (13.6 ounces) light coconut milk
1/2 cup coconut water
3 1/2 tablespoons fresh lime juice (or more to taste)
1 cup cooked, diced shrimp
3 tablespoons chopped fresh cilantro

Steps:

  • 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.

SHRIMP CURRY SOUP



Shrimp Curry Soup image

Make and share this Shrimp Curry Soup recipe from Food.com.

Provided by Cal Chef

Categories     Asian

Time 2h

Yield 8 serving(s)

Number Of Ingredients 21

2 lbs sweet potatoes, peeled and cubed
1/2 cup butter
1 onion, sliced
2 carrots, sliced
1/2 cup garlic, chopped
1/2 cup fresh ginger, chopped
1 -2 jalapeno, diced
1/4 cup curry powder
1 large tart apple, diced
4 cups chicken broth
13 1/2 ounces unsweetened coconut milk
cider vinegar
salt
pepper
1/2 lb medium shrimp, peeled and deveined
1 orange, zest of
1/3 cup fresh cilantro, chopped
1/4 cup raisins
2 tablespoons mango chutney
1/3 cup heavy cream, whipped to soft peaks
1/2 cup unsweetened dried shredded coconut, lightly toasted

Steps:

  • Preheat oven to 400 degrees. Toss sweet pototoes in 2 tablespoons of melted butter, cover and bake for 30 minutes.
  • In 4-quart, heavy bottomed pan, heat 1/4 cup butter over medium heat. Add onion & carrots, stir, cover and cook 15 mins,.
  • Add garlic, ginger, chillies and curry, cook one minute.
  • Add roasted sweet potatoes, apples and stock, bring to a boil then reduce to a simmer and cook uncovered for 20-30 minute.
  • Cool. Puree soup in blender in batches. Whisk in coconut milk. (Soup may be prepared ahead to this point).
  • Re-warm soup over low heat. Season with salt, pepper and cidar vinegar.
  • In a skillet, saute shrimp in remaining butter. Add shrimp along with orange zest, cilantro, and raisins to soup. Keep warm.
  • Fold mango chutney into whipped cream and reserve.
  • Ladle soup into serving bowls, spoon a dollop of cream in center and sprinkle with toasted coconut (if desired).
  • Serve immediately.

GINGER SHRIMP SOUP



Ginger Shrimp Soup image

My neice and I were experimenting with Holiday leftovers. It was a cold, raw day and we wanted something warm and satisfying, but carb friendly. We came up with this soup, and it is really wonderful. Everyone who tries it loves it!We hope you do, too.

Provided by Deblet

Categories     < 60 Mins

Time 50m

Yield 8 serving(s)

Number Of Ingredients 12

1 garlic clove, minced
2 tablespoons fresh ginger, minced
1 stalk celery, diced
1 small onion, diced
2 tablespoons olive oil
8 cups vegetable stock (canned is ok) or 8 cups chicken stock (canned is ok)
1 teaspoon dried thyme or 1 teaspoon fresh thyme
salt and pepper
1/2 cup brown rice or 1/2 cup wild rice
12 shrimp, cooked, peeled
1/2 cup heavy cream or 1/2 cup half-and-half
2 cups of fresh Baby Spinach, torn into bite sized peices, stems removed

Steps:

  • In a large stockpot (8qt), begin by sauteing minced garlic, ginger, onion, celery in olive oil until onion & celery are soft and becoming translucent.
  • Add the stock, salt & pepper and thyme, and bring to a boil. Reduce heat and add the rice.
  • Cook until rice is al dente.
  • Add the shrimp and spinach.
  • Simmer until the spinach is wilted and the shrimp is heated through.
  • Add the cream or half & half. Taste and adjust salt & pepper if necessary. Garnish with freshly grated parmesan cheese of your choice.

Nutrition Facts : Calories 141.8, Fat 9.4, SaturatedFat 4, Cholesterol 34.1, Sodium 30.4, Carbohydrate 11.2, Fiber 0.9, Sugar 0.6, Protein 3.5

COCONUT SHRIMP CURRY WITH MANGO



Coconut Shrimp Curry with Mango image

A flavorful shrimp curry sweetened with the use of mango and sweet potato.

Provided by Holly

Categories     Seafood     Shellfish     Shrimp

Time 1h20m

Yield 4

Number Of Ingredients 13

1 medium sweet potato, cubed
10 ounces uncooked medium shrimp, peeled and deveined
¾ cup coconut milk
1 (5 ounce) container plain yogurt
3 tablespoons tomato paste
2 ½ tablespoons curry powder
2 cloves garlic, minced
1 (1 inch) piece fresh ginger, grated
⅛ teaspoon cayenne pepper
1 red bell pepper, chopped
1 mango, cubed
2 cups cauliflower, or more to taste
2 cups cooked rice

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
  • Bake in the preheated oven until fork-tender, about 30 minutes.
  • Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
  • Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
  • Serve curry over cooked rice.

Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g

Tips:

  • Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling later on.
  • Use fresh ingredients: Fresh ingredients will give your soup the best flavor. If possible, try to use organic ingredients.
  • Don't be afraid to experiment: This recipe is a great starting point, but feel free to adjust the ingredients and spices to your liking. You can add more vegetables, different types of seafood, or different spices.
  • Serve immediately: This soup is best served hot, so make sure to serve it immediately after it's finished cooking.

Conclusion:

This mango ginger curry soup with shrimp is a delicious and easy-to-make meal that's perfect for a weeknight dinner. The soup is flavorful and creamy, with a hint of sweetness from the mango. The shrimp add a nice protein boost, and the cilantro and lime add a refreshing touch. If you're looking for a new soup recipe to try, I highly recommend this one.

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