A simple salad with buttery avocado and sweet mango makes a good counterpoint to the Southeast Asian flavors in this seafood soup. Serving with crusty bread ensures you'll be able to soak up the aromatic broth. (Serves 6)
* Combine 2 cups cubed peeled ripe mango, 1 cup diced peeled avocado, 1/3 cup chopped green onions, 1 1/2 tablespoons fresh lime juice, 1/4 teaspoon salt, and 1/4 teaspoon ground red pepper in a medium bowl. Toss gently to combine.