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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 large onion, chopped
• 2 stalks celery, sliced
• 4 cloves garlic, chopped
• 1 serrano chile, minced (optional)
• 2 tablespoons curry powder
• 1 teaspoon dried thyme
• 2 cups seafood broth or stock or clam juice
• 1 14-ounce can “lite” coconut milk
• 3 ripe mangoes, diced (see Tip)
• 1 1/4 pounds raw shrimp (21-25 count; see Note), peeled and deveined
• 1 bunch scallions, sliced
• 1/4 teaspoon salt

Description

Jamaican Curried Shrimp & Mango Soup - The Huffington Post

Kitchen Daily