Cold Thai Mango Coconut Soup
(from staceydan’s recipe box)
Calories200kcal (10%)
Calcium55mg (5%)
Vitamin C32mg (54%)
Vitamin A47mcg RAE (2%)
Potassium330mg
Magnesium35mg
Protein2g
Sugar22g
Fiber2g
Total Carbohydrate27g
Cholesterol3mg (1%)
Sodium291mg (12%)
Saturated Fat8g (41%)
Fat11g (17%)
Iron2mg (9%)
Categories: soups
Ingredients
- 2 tsp (10 mL) olive oil
- 1 onion, diced
- 2 tsp (10 mL) Thai red curry paste
- 2 large mangoes, peeled and quartered
- 1 tbsp (15 mL) light brown sugar
- 2 tsp (10 mL) grated ginger
- 1/2 tsp (2 mL) salt
- 1 can (14 oz/400 mL) unsweetened coconut milk
- 11/4 (300 mL) cups water
- 1/2 cup (125 mL) plain yogurt
- 2 tbsp (25 mL) freshly squeezed lime juice
- Mango Relish
- 1 large mango, diced
- 2 tbsp (25 mL) light brown sugar
- 2 tbsp (45 mL) chopped fresh basil
Directions
-
In a skillet, heat oil over medium heat. Add onion and sauté until softened, about 6 minutes. Add curry paste and sauté for 1 minute.
-
In a food processor or blender, pureé onion mixture, mangos, brown sugar, ginger and salt until smooth. Add coconut milk, water, yogurt and lime juice; process to combine. Transfer to a bowl, cover and refrigerate until cold, about 3 hours, or overnight. Taste and adjust seasoning with salt, if necessary.
-
Prepare the relish: In a small bowl, combine mango, brown sugar and basil. Let stand for 15 minutes.
-
Ladle soup into chilled bowls and top each with a dollop of mango relish