Best 4 Mango Ginger Curry Soup With Shrimp Recipes
Indulge in a culinary journey with our tantalizing Mango Ginger Curry Soup with Shrimp, a symphony of flavors that will delight your taste buds. This delectable soup, brimming with vibrant colors and enticing aromas, seamlessly blends the sweet-tart notes of mango, the warmth of ginger, and the richness of coconut milk. Succulent shrimp adds a touch of elegance and a burst of protein, making this dish a satisfying and nutritious meal. Accompany this soup with aromatic Basmati rice or crusty bread to elevate the dining experience.
Dive into the culinary adventure with our comprehensive recipe, which guides you through each step with precision and clarity. Elevate your cooking skills by learning how to create this exotic soup from scratch, utilizing fresh ingredients to extract their maximum flavor. Discover the art of balancing flavors, textures, and colors to craft a dish that will impress your family and friends.
Complement your culinary exploration with our collection of diverse recipes, including a flavorful vegan version of the Mango Ginger Curry Soup. Delight in the aromatic Chicken and Sweet Potato Curry, a classic dish that showcases the harmonious fusion of spices and tender chicken. Treat yourself to the vibrant Vegetable Biryani, a feast of colorful vegetables enveloped in fragrant basmati rice. And for a sweet ending, indulge in the delectable Mango Lassi, a refreshing blend of ripe mangoes, yogurt, and spices, leaving a lingering taste of paradise.
MANGO-GINGER-CURRY SOUP WITH SHRIMP
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
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.
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.
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
SHRIMP CURRY SOUP
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
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.
SHRIMP IN YELLOW CURRY
Many Thai dishes are not unlike what we call curries, but although they may contain curry powder, they are more often based on a combination of herbs and aromatic vegetables, rather than dried spices. A typical curry might feature a mixture of garlic, shallots, chiles, lime leaf, sugar and galangal (or ginger). This simplified version leaves out the lime leaf and sugar, but benefits from the addition of a couple spoonfuls of fish sauce at the end of cooking. It is brightly flavored, but blessedly easy to toss together on a weeknight.
Provided by Mark Bittman
Categories dinner, easy, quick, weekday, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the oil in a large, deep skillet and turn the heat to medium. Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the vegetables are tender and the mixture pasty. Add the curry and cook, stirring, another minute.
- Add the coconut milk and raise the heat to medium-high. Cook, stirring occasionally, until the mixture is nearly dry. Add the shrimp, a few pinches of salt and a little black pepper and cook, stirring frequently, until the shrimp release their liquid (the mixture will become quite moist again) and turn pink.
- Add half the nam pla, stir, then taste and add the rest if necessary. Garnish with cilantro and serve with white or sticky rice.
Nutrition Facts : @context http, Calories 348, UnsaturatedFat 8 grams, Carbohydrate 10 grams, Fat 21 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 12 grams, Sodium 1856 milligrams, Sugar 2 grams, TransFat 0 grams
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready. This will help you stay organized and prevent any scrambling later on.
- Use fresh ingredients: The fresher your ingredients, the better your soup will taste. If possible, use ripe mangoes, fresh ginger, and lemongrass.
- Don't overcrowd the pot: When you add the shrimp to the soup, make sure you don't overcrowd the pot. This will prevent the shrimp from cooking evenly.
- Season to taste: Once the soup is finished, taste it and adjust the seasonings as needed. You may want to add more salt, pepper, or lime juice.
- Serve immediately: Mango ginger curry soup is best served immediately after it is made. However, you can also store it in the refrigerator for up to 3 days.
Conclusion:
Mango ginger curry soup with shrimp is a delicious and easy-to-make soup that is perfect for a quick and healthy meal. The soup is packed with flavor, thanks to the combination of sweet mangoes, spicy ginger, and fragrant curry. The shrimp add a nice protein boost, and the coconut milk makes the soup creamy and rich. If you are looking for a new and exciting soup to try, I highly recommend this mango ginger curry soup with shrimp.
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