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

  4 cup or 976g

• Coconut milk

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

  2 cup or 452g

• Mangos

  Raw

  2 fruit without refuse or 414g

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Scallions

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

  4 medium or 60g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat olive oil in a Dutch oven or large soup pan over medium heat.
2. Add chopped celery and cook, stirring occasionally, until it begins to brown, about 3 to 5 minutes. Add minced garlic, diced Serrano pepper, curry powder, and ground thyme, stirring constantly for 30 seconds.
3. Add the fish broth, coconut milk, and diced mangoes. Bring to a simmer over medium-high heat, then reduce the heat to maintain a simmer and cook, stirring occasionally, for 5 minutes.
4. Puree about half of the soup in a blender, then return the puree to the pot and bring to a simmer.
5. Add the shrimp and cook until pink and firm, about 3 minutes. Stir in chopped scallions and salt to taste.