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Cream of Coconut and Mango Soup with Mint

Cream of Coconut and Mango Soup with Mint

Ingredients

3 tbsp small pearl tapioca 2/3 cup water 4 cup fresh coconut milk, or combination regular 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 cup mango, 1/2-inch dice 2 tbsp fresh-squeezed orange juice 2 tbsp fresh-squeezed lime juice 2 tbsp sugar Garnish: fresh mint sprigs	Advertisements

Preparation
  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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