Cream of Coconut and Mango Soup with Mint Recipe

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Type: Cream of Coconut and Mango Soup with Mint Free Cooking Recipe – Soups

No other!

Ingredients / Directions
3 tbsp small pearl tapioca
2/3 cup(s) water
4 cup(s) fresh coconut milk
or combination regular and coconut milk
1/4 cup(s) sugar
2 cardomon pods
1 stalk lemon grass
bruised
3 quarter-size pieces gingeroot
bruised
1 vanilla bean
split
1/2 cup(s) cream of coconut
3 cup(s) mango
1/2-inch dice
2 tbsp fresh-squeezed orange juice
2 tbsp fresh-squeezed lime juice
2 tbsp sugar
Garnish: fresh mint sprigs In a saucepan set over moderate heat
combine coconut milk
sugar
cardomon pods
lemon grass
ginger and vanilla. Bring to a simmer and let cool. Chill
covered
overnight.
In a bowl
combine the tapioca with the water and let mixture sit for 45 minutes. Drain the tapioca. Strain the coconut mixture. In a saucepan set over moderate heat
combine the tapioca with the coconut milk mixture
bring to a simmer and cook over low heat
stirring frequently
for 10 minutes
or until thickened. Transfer to a bowl and stir in the cream. Let cool and chill
covered
until cold. In a bowl
combine mango with orange juice
lime juice and sugar. To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl. Garnish with mint leaves.

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