Cream of Coconut and Mango Soup

1. 1

   In a saucepan set over moderate heat, combine coconut milk, sugar, cardomon pods, lemon grass, ginger and vanilla.

2. 2

   Bring to a simmer and let cool.

3. 3

   Chill, covered, overnight.

4. 4

   In a bowl, combine the tapioca with the water and let mixture sit for 45 minutes.

5. 5

   Drain the tapioca.

6. 6

   Strain the coconut mixture.

7. 7

   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.

8. 8

   Transfer to a bowl and stir in the cream.

9. 9

   Let cool and chill, covered, until cold.

10. 10

    In a bowl, combine mango with orange juice, lime juice and sugar.

11. 11

    To serve: Pour coconut mixture into soup bowls then arrange mango mixture in the middle of each bowl.

12. 12

    Garnish with mint leaves.

* Per serving · 4 servings · Values may vary.

No additional tips available.