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Tomato-Mango Coconut Cooler Soup

  • 6servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

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  11. 4 medium ripe tomatoes, finely diced

  12. 1 ripe mango, finely diced

  13. 1/2 medium cucumber, peeled, seeded, and finely diced

  14. 1/2 medium red bell pepper, finely diced

  15. 2 scallions (green onions), thinly sliced

  16. 1/4 cup chopped cilantro, or more to taste

  17. 2 (13 1/2-ounce) cans light coconut milk

  18. 1 teaspoon good-quality curry powder

  19. 1/4 cup jarred Thai peanut satay sauce, whisked together with

  20. 1/4 cup hot water

  21. 2 to 3 tablespoons lime juice, to taste

  22. Salt to taste

  23. Chopped peanuts for garnish, optional

Instructions Jump to Ingredients ↑

  1. Combine all ingredients except the last 2 in a serving container. Cover and refrigerate for an hour or two, until chilled.

  2. Taste and adjust the seasonings. Serve, topping each serving with a sprinkling of chopped peanuts, if desired.

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