Spicy Mango Coconut Curry Soup Recipe

Today’s Recipe: Spicy Mango Coconut Curry Soup

Hello, foodies! Today, I’m excited to share with you a comforting and exotic dish that’s perfect for chilly autumn evenings. This spicy mango coconut curry soup is a symphony of flavors that will warm you up from the inside out. Let’s get cooking!

Ingredients:

• 1 ripe mango, peeled and diced
• 400ml coconut milk
• 2 tbsp curry powder
• 1 tsp chili flakes
• 1-inch piece of ginger, minced
• 2 cloves of garlic, minced
• 500ml vegetable broth
• 1 lime, juiced
• Fresh coriander leaves for garnish
• Salt and pepper to taste

Kitchen Tools:

• saucepan
• blender
• knife
• cutting board
• stirring spoon

To start, heat a splash of oil in a saucepan over medium heat. Add the minced ginger and garlic, curry powder, and chili flakes. Sauté for a few minutes until fragrant. Next, add the diced mango and cook for another 5 minutes.

Pour in the coconut milk and vegetable broth. Bring the mixture to a gentle simmer and let it cook for about 15-20 minutes until the mango is tender. Remove the saucepan from the heat and let it cool slightly.

Using a blender, carefully blend the soup until smooth and creamy. Return the soup to the saucepan and place it back on low heat. Stir in the lime juice and season with salt and pepper to taste.

Serve the spicy mango coconut curry soup hot, garnished with fresh coriander leaves. The combination of sweet mango, creamy coconut milk, and aromatic spices is sure to tantalize your taste buds!

This recipe serves 4 and each serving weighs approximately 300g. One serving of this delicious soup is around 250 calories.

Clever Tip:

For an extra burst of citrusy freshness, try adding a splash of coconut vinegar to the soup just before serving. It will elevate the flavors and give your dish a unique twist!

I hope you enjoy making this spicy mango coconut curry soup as much as I do. Feel free to adjust the spice level to suit your taste and make it your own. Happy cooking!