Mango Ginger Curry Chilled Soup With Prawns

From Epicurious.Could be served as a raw soup minus the prawns/shrimp. Read More http://www.epicurious.com/recipes/food/views/Mango-Ginger-Curry-Soup-with-Shrimp-365934#ixzz1O0HFtaQs

• Ready In: 1 hr 10 mins
• Serves: 4

Ingredients

• 2  ripe mangoes, peeled and cubed (about 1 pound each)
• 1⁄2 cup  chopped shallot
• 1  large garlic clove, chopped
• 1  teaspoon  finely grated ginger
• 1⁄2 teaspoon curry powder (or more to taste)
• 1⁄2 teaspoon salt
• 1 (13 5/8ounce) can light coconut milk
• 1⁄2 cup  coconut water
• 3 1⁄2 tablespoons fresh lime juice (or more to taste)
• 1  cup  cooked diced shrimp
• 3  tablespoons  chopped fresh cilantro

Directions

1. Pulse mangoes, shallots, garlic, ginger, curry powder and salt in a food processor until pureed.
2. Add coconut milk; pulse until well combined.
3. Transfer mango mixture to a bowl; stir in coconut water and lime juice.
4. (Thin with tap water if desired.) Cover and chill until cold, 1 hour.
5. Divide among 4 bowls; garnish with shrimp and cilantro before serving.