1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
4 cloves garlic, chopped
2 tablespoons curry powder
1 teaspoon thyme
2 cups seafood broth
1 14 oz can coconut milk
3 mangoes, diced
1 1/4 pounds shrimp (25 count), peeled and deveined
1 bunch scallions, sliced
1/4 teaspoon salt
Blender (not a camping recipe)
Heat oil in a Dutch oven.
Add onion and celery, and stir until they start to turn brown.
Add garlic, curry and thyme; stir for 30 seconds. Add broth, mangoes, and coconut milk.
Bring to a simmer, stir occasionally for 5 minutes.
Puree 3 cups of the soup using a blender, then put the pureed soup back in the pot.
Add shrimp, cooking until shrimp are pink, usually about 3 minutes.
Add scallions. Salt and pepper to taste.
Recipe ContributorFerdinand Tretter
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