Cream of Coconut and Mango Soup
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Ingredients
| 3 tbsp. | sm. pearl tapioca | | 2/3 cup | water | | 4 cups | fresh coconut milk, or | | combination regular milk and coconut milk | | 1/4 cup | sugar | | 2 | cardomon pods | | 1 stalk | lemon grass, bruised | | 3 | quarter-size pieces gingeroot, bruised | | 1 | vanilla bean, split | | 1/2 cup | cream of coconut | | 3 | mangos, diced in 1/2-inch pieces | | 2 tbsp. | fresh-squeezed orange juice | | 2 tbsp. | fresh-squeezed lime juice | | 2 tbsp. | sugar | | Fresh mint sprigs, for garnish |
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Instructions
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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