Cooking Adventure: Spicy Mango Soup
Source: Um... the Internet? I don't remember!
The Bellydance Soundtrack: Kindergarten (Rube Remix) by Unkle Ho
The Bellydance Soundtrack: Kindergarten (Rube Remix) by Unkle Ho
Prep Time: 10 min.
Cook Time: 20-25 min
In celebration of the ungodly heat around here, of the awesomeness of my immersion blender, and the excellent fit of my new bra stash, I whipped up some mango soup a few nights ago. And in addition to my undergarment shopping experience, it was all mine. This soup calls for a habañero pepper. I made the mistake of adding a half of one the first time I made this and it was to the point of inedible except for those native Texans who have lead-lined stomachs. This time around I was very satisfied with a 1/3 of a pepper, but my husband still can't take the heat. Pity. :)
On a complete segway, I'd like to give a shout out to all the lovely ladies who provided me with even more euphemisms for my knockers and their carriers. There should seriously be a contest for coming up with these. You guys rock!
"Boobie Baskets" - Danni from The Whimsical Cottage
"Mammer Jammers" - Dark Mother from Dark Mother Goddess
"My Wee Girls" - Dreaming of Jeanie from Lost in the Trailer Park
"Funbags" - Lilith Noor from Crumbs in the Costume Closet
Ingredients
On a complete segway, I'd like to give a shout out to all the lovely ladies who provided me with even more euphemisms for my knockers and their carriers. There should seriously be a contest for coming up with these. You guys rock!
"Boobie Baskets" - Danni from The Whimsical Cottage
"Mammer Jammers" - Dark Mother from Dark Mother Goddess
"My Wee Girls" - Dreaming of Jeanie from Lost in the Trailer Park
"Funbags" - Lilith Noor from Crumbs in the Costume Closet
Ingredients
- 1/3 cup creamed coconut
- 2 med. white onions
- 3 Tbsp. butter
- 1 Tbsp. olive oil
- 2 ripe mangoes peeled and chopped
- 3 cups low sodium chicken broth
- 1/2 tsp. ground black pepper
- 1 tsp. tamarind paste (If you can't find this, I just use Sriracha sauce or chili paste. Either work just as well.)
- 1/3 habañero pepper (a whole one for native Texans)
Directions
1. Saute the onions and butter in oil until translucent in a medium saucepan.
2. Add the copped mango and cook for a few minutes until soft
3. Add the chicken stock, pepper & chili paste/Sriracha.
4. Stir, simmer and cover for 15min.
5. Remove from heat. Let cool if you are blending this in a blender. If you have an immersion blender go ahead and have at it! (Although make sure the blender is actually immersed. I didn't and got a bit of piping hot soup splatter.)
6. Blend until smooth.
7. Return the mixture to the saucepan and stir in the creamed coconut.
8. Serve & enjoy! You can use Sriracha and/or sour cream for a bit of extra taste.
**My cooking friend and I were curious what this would taste like with carrots or sweet potato added. Should anyone be feeling bold and willing to try this, let me know what it tastes like!