Summary

Ingredients

• 1 clove garlic
• 1 onion (s)
• 20 g iner
• 1 lime (s)
• 1 stalk lemongrass
• 1 small chilli pepper (s)
• 500 ml vegetable broth or chicken broth
• 400 ml coconut milk
• 300 g chicken (fillet)
• 1 mango (s)
• Vegetables (leeks, sugar snap peas, carrots, etc.)
• 1 tablespoon saffron
• salt and pepper
• possibly cornstarch or sauce thickener

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Instructions

1. Chop the onions and garlic very finely. Peel ginger or take young ginger, just wash it. Wash and dab the lime, lemongrass, chilli pepper and meat. Peel the mango and cut into small cubes. Also cut the chicken into bite-sized pieces.
2. Briefly sear the chicken in a large saucepan (must be enough for the soup) with onion and clove of garlic, then remove the meat and place in the oven at 50 degrees.
3. Now put the chilli pepper, the ginger and the vegetables in the pot, fry them briefly and pour the broth (if necessary, heat up beforehand) and the coconut milk over them. Then add the lemongrass and the mango pieces and cook for about 6-8 minutes. Meanwhile, squeeze the lime and add it to the soup. Then add the salt, pepper and the saffron and puree everything with the hand blender. Thicken with cornstarch or sauce thickener as desired, but is not necessary. Finally add the meat again, remove the chilli pepper and lemongrass and serve very hot.
4. Attention: If you like it very hot, you can also use 2 chilies, but only then. The vegetables can also be added shortly before serving, so they are crispier.