Best 4 Mango Ginger Curry Soup With Shrimp Recipes

MANGO-GINGER-CURRY SOUP WITH SHRIMP

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

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

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.

COCONUT SHRIMP CURRY WITH MANGO

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.