By Tagged as: curry, mango, shrimp, soup (Last updated: October 05)
1 tablespoon(s) extra-virgin olive oil
1 large onion, chopped
2 stalk(s) celery, sliced
4 clove(s) garlic, chopped
1 serrano chile, minced (optional)
2 tablespoon(s) curry powder
1 teaspoon(s) dried thyme
2 cup(s) seafood broth or stock or clam juice
1 can(s) (14-ounce) "lite" coconut
3 ripe mangoes, diced
1 1/4 pound(s) raw shrimp (21-25 count; see Note), peeled and deveined
1 bunch(es) scallions, sliced
1/4 teaspoon(s) salt
1. Heat oil in a Dutch oven over medium heat. Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, chile (if using), curry powder, and thyme; stir constantly for 30 seconds. Add broth (or stock or clam juice), coconut milk, and mangoes. Bring to a simmer over medium-high heat. Reduce heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
2. Puree 3 cups of the soup in a blender. (Use caution when pureeing hot liquids.) Return the puree to the pot and bring to a simmer. Add shrimp and cook until pink and firm, about 3 minutes. Stir in scallions and salt.
Exchanges: 2 fruit, 3 lean meat, 2 fat Carbohydrate Servings: 2 Nutrition Bonus: Vitamin C (90% daily value), Vitamin A (35% dv), Iron (25% dv), Magnesium (21% dv), Potassium (20% dv)