Cream of Coconut and Mango Soup
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2-3 tablespoons arrowroot
1/8 cup water
4 cups fresh coconut milk, or combination regular and coconut milk
1/8 cup honey
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 cups mango (3 mangos), 1/2-inch dice
2 tablespoons fresh-squeezed orange juice
2 tablespoons fresh-squeezed lime juice
1 tablespoon honey
Garnish: fresh mint sprigs

In a saucepan set over moderate heat, combine coconut milk, honey, cardomon
pods, lemon grass, ginger and vanilla. Bring to a simmer and let cool.
chill, covered, overnight.

In a bowl, combine the arrowroot with the water. Strain the coconut
mixture. In a saucepan set over moderate heat, combine the arrowroot 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 honey. To serve: Pour
coconut mixture into soup bowls with mint leaves. Yield: 6 servings.

Adapted from David Rosengarten's TASTE, SHOW #TS1G13