Jamaican Curried Shrimp & Mango Soup

Jamaican Curried Shrimp & Mango Soup Healthy Recipe

4 Servings 25 min Cook

Macros/Serving: 542 Calories
Tags:paleo |


1 Tbsp Olive Oil
1 Stalks, large (11 inches long) Celery
4 Cloves, minced Garlic
1 Pepper Serrano Pepper
2 Tbsp Curry Powder
1 Tsp, ground Thyme
2 Cup Fish Broth
1 3/4 Cup Coconut Milk
6 Mango Mangoes
24 Oz Shrimp
4 Medium (4-1/8" long) Scallions
1/4 Tsp Salt


Heat oil in a Dutch oven over medium heat.

Add onion and celery and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes.

Add garlic, chile (if using), curry powder and thyme; stir constantly for 30 seconds.

Add broth (or stock or clam juice), 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.

Puree 3 cups of the soup in a blender.

(Use caution when pureeing hot liquids.

) 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.