Chilled Curried Mango Prawn Soup

Cold soup?  People always think they don't like chilled soups, but the funny thing is how fast they slurp them down and yell kudos when it comes dinner time.  We ate this on the deck on our last 77 degree day, I know that's not hot for most the U.S., but for Seattle that's a hot one.  My husband and good friends all said this one is a definite "keeper".  I will admit, if the truth be known, I wasn't sure I would like this one either.  I was worried it might be too sweet, but once you add the coconut milk, the spices and the tangy prawns, you will be a believer too.

I was inspired by an article for light and healthy chilled soups for summer in new Self magazine (June 2011), this one is light and healthy. Here's the original if you'd like to check it out!  I used a combination of one fresh mango and 12 oz. frozen mango chunks, and frankly, from now on, I'm going to use the frozen mango. It's very easy, probably cheaper and always good quality, and I usually have it on hand for breakfast smoothies. 

2 ripe mangoes (about 1 pound each), peeled and cubed
or 16 oz. frozen mango chunks

1/2 cup chopped onions
1 large clove garlic, chopped

1 teaspoon finely grated ginger
1 jalapeno, seeded, and roughly diced

1/2 teaspoon curry powder (or more to taste)

1/2 teaspoon salt
1-2 tsp sriracha hot sauce

1 can (13.6 ounces) light coconut milk

1/2 cup water, or broth

1/4 cup fresh lime juice (or more to taste)

1 cup cooked, diced prawns

3 tablespoons chopped fresh cilantro

Microwave the prawns in a pyrex cup with 1/2 cup broth for 1-2 minutes. Prawns will be pink when prawns are cooked.  Retain cooking broth. Dice cooked prawns and squeeze 1/2 lime on them. Refridgerate until ready to serve.

Pulse mangoes, onions, garlic, ginger, curry powder, jalapeno pepper, sriracha and salt in a food processor until pureed.

Add coconut milk and retained shrimp cooking liquid; pulse until well combined. Transfer mango mixture to a bowl; stir in lime juice.  Check seasoning, add salt and pepper. If needed, thin with more broth, or water. Cover and chill until cold, 1 hour. Divide among 4 bowls; garnish with shrimp and cilantro before serving.