Curried Shrimp and Mango Soup

Note: I just got a Mac (yay!) and it doesn’t work with my usual blogging program so I’m trying to figure out how to get my pretty layouts back. In the meantime, I leave you with this poorly laid out post that I can’t figure out how to fix. Whoopsie! I’m slightly embarassed to hit ‘publish’ on something that doesn’t look right, but the recipe is too good to hold back from you!________________________________________________________________________________________

The other day I made a recipe that called for only 1/4 cup of lite coconut milk. What do do with the other 1.75 cups leftover in the fridge? I was in the mood to make a curry with it, and since there’s still a pre-spring chill in the air, this Eating Well Jamaican Curried Shrimp and Mango Soup caught my eye.

For this recipe, I used pre-cooked and frozen shrimp that I let defrost in a covered colander overnight. I also used an almost full bag of diced frozen mangos from Trader Joes. Those suckers are pricey to buy fresh right now!

  • 1 tablespoon extra-virgin olive oil
  • 1 large onion, chopped
  • 2 stalks celery, sliced
  • 4 cloves garlic, chopped
  • 1 serrano chile, minced (optional) – I added a squirt of sriracha sauce
  • 2 tablespoons curry powder
  • 1 teaspoon dried thyme – I used a few sprigs of fresh thyme from the AeroGrow
  • 2 cups seafood broth or stock or clam juice – I used veggie broth
  • 1 14-ounce can “lite” coconut milk
  • 3 ripe mangoes, diced – I used pre-cut frozen
  • 1 1/4 pounds raw shrimp (21-25 count), peeled and deveined – I used a bag of frozen
  • 1 bunch scallions, sliced
  • 1/4 teaspoon salt – I used a smidge more than this











For preparation instructions, which were surprisingly easy, click here.

Funk and I worked together to sautee the veggies, defrost the mango, blend the soup, and pull tails off the shrimp. We started cooking pretty late after a packed evening, and I didn’t think we’d eat for hours. Fortunately this soup came together in a short amount of time and tasted rich, creamy, and tropical. It reminded us of a soup we might get at a Thai restaurant.
After a fast-paced night, we slowed ourselves down with this bowl of soup. I was telling Funk how when I counsel people, I tell them that all of their meals should be the best meal they’ve ever had – good enough to write a rave review about it in the biggest food magazine, or call up your their best friend to share how mouthwatering it was. I know it sounds extreme, and we can’t all eat like we live in a five-star restaurant, but I really believe that when we take the time to pick and prepare our food, even something as simple as a brown-bagged lunch, we really spend some more time savoring and enjoying what we created. This is much harder to do when we eat while driving, shovel food down our throat from the drive through, or buy foods that have been so heavily processed we could eat them now, or 20 years from now and they’d taste the same.
Not everyone has the time every single night to cook from scratch, myself included. I get that. But if we put a little more passion into our meals, whether by adding a sprig of fresh herbs or adding garden-grown veggies to that frozen pizza, I think we’d all be healthier and happier as a result. Not so sure? Give this Caribbean soup recipe a whirl and let me know what you think.

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