Jamaican Curried Shrimp & Mango Soup

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Garlic

  Raw

  4 cloves, minced or 12g

• Serrano pepper

  Raw

  1 pepper or 6g

• Curry powder

  Spices

  2 tbsp or 13g

• Thyme

  Spices, dried

  1 tsp, ground or 1g

• Fish broth

  2 cup or 488g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ¾ cup or 396g

• Mangos

  Raw

  3 fruit without refuse or 621g

• Shrimp

  Crustaceans, mixed species, raw

  24 oz or 680g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Salt

  Table

  ¼ tsp or 2g

Directions

1. Heat oil in a Dutch oven over medium heat. Add celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add garlic, Serrano pepper (if using), curry powder, and thyme; stir constantly for 30 seconds.
2. Add broth, 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.
3. Puree 3 cups of the soup in a blender. 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.