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)
Mango and avocado salad*
* 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.