- 2 1/2 cups water
- 1/2 cup unseasoned rice vinegar
- 2 whole star anise
- 1 1/2 tablespoons pickling spice
- 1 tablespoon minced lemongrass
- 1 1/2 tablespoons coarse kosher salt
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped green onions
- 1 1/2 teaspoons minced jalapeño chile
- 12 uncooked medium shrimp (about 8 ounces), peeled, deveined
- 2 large ripe mangoes, peeled, pitted
- 1 small green apple, peeled, chopped
- 1 small celery stalk, chopped
- 3/4 cup fresh orange juice
- 1/2 cup chopped seeded peeled cucumber
- 1 tablespoon fresh lime juice
- 2 teaspoons chopped peeled fresh ginger
- 1 large jalapeño chile, seeded, minced
- 1/2 teaspoon coarse kosher salt
- 1/4 teaspoon ground cumin
- 4 fresh cilantro sprigs
- Available in the spice section of some supermarkets and at specialty foods stores and Asian markets.
- Combine first 6 ingredients in medium saucepan. Cover; bring to boil. Remove from heat. Stir in cilantro, onions, and jalapeño. Transfer to glass jar and add shrimp. Chill uncovered until cold, then cover and chill overnight.
- Purée first 10 ingredients in blender. Chill 2 hours. do ahead Can be made 8 hours ahead. Keep refrigerated.
- Ladle soup into 4 bowls; top each with 3 shrimp. Garnish with cilantro.