A refreshing South Asian inspired soup with a gentle spice running through it. It is perfect for the summer and it is gluten free.
Ingredients
3 EA mangoes
14 OZ / 400 G coconut milk
2 TSP red curry paste
1 EA lime
1 TSP fish sauce
1 OZ / 20 G green onion
Directions
Peel the mango and remove the stone. Remove the flesh and reserve for later.
Add your paste to the mixing bowl and cook the paste in sauté mode for 3 minutes. Scrape down the sides of the mixing bowl.
Add your coconut milk to the mixing bowl along with the juice and zest of a lime. Cook the coconut with the measuring cup removed for 5 minutes / 195°F|90°C / speed 2 / stir.
Add your mangos with a few drops of fish sauce to the mixing bowl and with the measuring cup inserted, pulverize for 30 seconds / speed 10.
Remove your soup from the mixing bowl and allow to chill in the fridge for 30 minutes before serving. Garnish with slices of green onion and some freshly diced mango.
Enjoy your dish!
Recipe Note
TIP:
Adjust your heat with the amount of curry paste you use, alternately add some freshly chopped chili into the mix.
