Summary

Ingredients

• 400 g chicken breast fillet (s) or chicken minute schnitzel
• 200 g carrot (s)
• 200 g leek
• 45 g iner, possibly less
• 1 mango (s)
• 2 tablespoon flour
• 600 ml chicken broth
• 1 can coconut milk
• 3 tablespoon lime juice
• salt
• Cayenne pepper
• Coriander powder

Print Recipe Pin Recipe

Instructions

1. Cut the chicken breast fillets into strips and season with salt and pepper. Wash the leek and cut into rings. Peel the carrots and slice them thinly. Peel the ginger and cut into fine cubes. Peel the mango, cut the pulp from the stone and cut into cubes.
2. Heat 2 tablespoons of oil in a large saucepan. Fry the chicken breast fillets on all sides and then remove and set aside. Put the oil back into the saucepan. Sauté the leek, carrots and ginger in it, then sprinkle with flour and simmer while stirring. Add the chicken stock and coconut milk and bring to a boil. Cover and cook the soup over medium heat for about 5 minutes. Season to taste with the lime juice and the spices. Add the chicken breast fillets and mango and let it heat up briefly.
3. Serve with a baguette.
4. Note: You can refine the soup with a little crème fraîche herbs - but it`s too bulky for me. Other vegetables such as broccoli, bell peppers, sugar snap peas etc. also go very well.