Do you think mango would work in this soup?

[taxlady]

I have a Danish recipe for a very interesting sounding soup. It's called "Karrysuppe med rejer og fersken", which means Curry soup with shrimp and peaches. I found several versions of this and one version said that this soup is based on an Indonesian soup. I was going to make this soup, but once I got my can of peaches in my hand, I could see that the ends of the can were bulging a bit. It was also a few years past its best before date. So, if this soup is based on an Indonesian soup, to me it would make sense to substitute mango for the peaches. I just so happen to have some mango cubes in my freezer. Here's the recipe. Please have a look let me know what you think.

Curry soup with shrimp and peaches

Serves 3
Ingredients:
200 grams Onions, peeled weight, finely chopped
2 cloves Garlic
1 Tbsp Curry
25 grams Butter
5 dl. Vegetable stock
2.5 dl. Whipping cream
400 grams Canned chopped tomatoes
Salt
Pepper
480 grams Canned peaches
30 grams Cooked, peeled shrimp

Instructions:

• Sauté the first four ingredients until the onions are translucent (do not alow to brown).
• Add vegetable stock, cream, and tomatoes
• Season with salt and pepper.
• Cut the peaches into small cubes and add to the soup together with the shrimp.
• Heat through (do not boil) and serve promptly with warm flutes (baguette), if desired.

 

[pictonguy]

Sure, there are no fast and set rules and suspect recipes differed a lot from family to family anyway.

 

[dragnlaw]

I think it would be delightful taxy. Go for it! I think any stone fruit would work.

 

[caseydog]

I don't like curries, but mango works great in Salsas, so I think it would work at least as well as peaches in that recipe.

My parent's house in Puerto Rico had a huge mango tree. When I visited them, I had fresh mangos from that tree every day. My dad couldn't touch the skins, so someone else had to pick them and peel them for him, but he could eat the meat with no problem. When I visited, I was assigned picking and peeling duties.

CD

 

[Badjak]

It sounds like it would work, but intruiged by the Indonesian part?
I know of no Inndonesian soup using cream. Curry powder is not common either

 

[taxlady]

It sounds like it would work, but intruiged by the Indonesian part?
I know of no Inndonesian soup using cream. Curry powder is not common either

Well, if it's a Danish-Indonesian fusion dish, then the cream is easy to explain. Danes cook with cream a lot and it's only in the past 20 years or so that it has gotten easy to find coconut milk in a supermarket in Denmark. The curry part, well do Indonesians make curries? They might not use curry powder or paste, but that wouldn't stop Danes from using it if they weren't sure what the seasoning were supposed to be. I'm not saying this is an Indonesian soup, but I can easily imagine there is an Indonesian soup that inspired it.

 

[pictonguy]

It sounds like it would work, but intruiged by the Indonesian part?
I know of no Indonesian soup using cream. Curry powder is not common either

Yeah agree. There's nothing in that list of ingredients that says "Indonesian" I find these types or recipes all the time where they'll add 1 ingredient they believe qualifies and in this case "curry", but even there the generic curry power is an 18th century British invention to replicate the complex flavors of Indian cuisine using a convenient, pre-mixed blend of spices, and I don't blame them Indian food rocks. But the curry's of different SE Asian countries will all be slightly different as well. Even the word curry is a British invention.

 

[HeyItsSara]

I don't see why not. Food is very forgiving.

 

[FrankZ]

I don't see why not. Food is very forgiving.

Except pufferfish. You gotta get that right.

 

[Sir_Loin_of_Beef]

Yeah agree. There's nothing in that list of ingredients that says "Indonesian" I find these types or recipes all the time where they'll add 1 ingredient they believe qualifies and in this case "curry", but even there the generic curry power is an 18th century British invention to replicate the complex flavors of Indian cuisine using a convenient, pre-mixed blend of spices, and I don't blame them Indian food rocks. But the curry's of different SE Asian countries will all be slightly different as well. Even the word curry is a British invention.

I also agree. I remember telling someone I made loco moco with a side dish of Hawai'ian macaroni salad and the first thing they asked was, "does the macaroni salad have pineapple in it?" Am I the only one who knows that growing pineapple in Hawai'i is no longer cost effective and they only grow enough now to sell to the tourists?

Wasn't Indonesia once colonialized by The Netherlands? I know there is a lot of Indonesian influence in Dutch cuisine. Maybe someone got mixed up as to the origins of the soup?

BTW, not only no, but HECK NO!!! There is no pineapple in Hawai'ian macaroni salad! Macaroni, cider vinegar, mayonnaise, milk, shredded carrot, grated Maui (sweet) onion, and sugar.

If you feel guilty about there being no pineapple in it, you can substitute pineapple vinegar. Also, Hawai'ians will insist that Best Foods is the only mayonnaise to use, but I use Duke's because that's my usual mayo and it sounds more Hawai'ian.

 

[pepperhead212]

I see more curry paste in Indonesian recipes, and that recipe just says 1 tb curry. So maybe that was the original recipe.

 

[Steve Kroll]

The recipe sounds interesting, albeit a little odd (cream, tomato... and canned peaches?). And 1 tablespoon curry what? Paste? Powder?

It might be good but I think I would instead try to find an authentic Indonesian recipe. Or maybe that's just me.

 

[jennyema]

The Danish- Indonesian fusion made me literally snort …. I’ll remind you all that I’m mostly of Swedish descent. A Swede that adores Denmark, although we are not supposed to ….

But I think mango might even be better, so go for it.

 

[dragnlaw]

I don't see why not. Food is very forgiving.

Except pufferfish. You gotta get that right.

Except serving Chili to a Texan with Kidney Beans, hamburger meat and canned tomatoes.

(sorry, couldn't help myself)

 

[HeyItsSara]

HAHAHAHAHAHAHAHAHAHAHa

 

[blissful]

I use the homemade fruit purees in every flavor. Sometimes I sweeten them but mostly i just concentrate them by boiling them longer before I can them. I use them in all kinds of dishes, even for stir fries (steamed), in the base of it, blackberry or grape works well.

If you remember that tomatoes are fruits, and you are just adding another fruit, then it won't seem so strange. Try out the mangos and see if you like it! Cream and fruits-sounds pretty good.

 

[Jade Emperor]

I can see that the fusion element is happening here. There’s a few interesting ingredients in there.
But just in general, a lot of SE Asian curries use fruit. It’s often used to give the balance of sweetness against the spice and heat. I often use pineapple, lychee or yes, mango.
To me, the soup sounds delicious!

 

[caseydog]

It’s often used to give the balance of sweetness against the spice and heat. I often use pineapple, lychee or yes, mango.

Sweet and heat is my absolute favorite combination. There are so many ways to do it, too. Every BBQ sauce I make is some combination of sweet and heat. Pineapple and mango are great ingredients to mix with hot chilis and spices.

Maple syrup (the real stuff) is also great with some heat blended into it, for you Canadians out there.

CD

 

[Steve Kroll]

I can see that the fusion element is happening here. There’s a few interesting ingredients in there.
But just in general, a lot of SE Asian curries use fruit. It’s often used to give the balance of sweetness against the spice and heat. I often use pineapple, lychee or yes, mango.
To me, the soup sounds delicious!

I understand using fruit in curries, just not canned peaches, which is what the recipe calls for. It's full of sugar or, worse, high fructose corn syrup. Mango might be fine. I would also use coconut milk instead of cream.

 

[taxlady]

I understand using fruit in curries, just not canned peaches, which is what the recipe calls for. It's full of sugar or, worse, high fructose corn syrup. Mango might be fine. I would also use coconut milk instead of cream.

I don't think they use high fructose corn syrup in Denmark. I don't buy stuff with that in it. I tend to buy canned fruit canned in fruit juice, with no added sugar or with a light sugar syrup with no HFCS. It took me a while to figure out that in Canada we call HFCS glucose-fructose.