Summary

Ingredients

• 4 mango (s)
• 1 liter vegetable broth
• 500 g shrimp (s) (cocktail shrimp)
• 125 g mano chutney
• 4 teaspoons coconut milk
• 1 clove garlic
• 1 large onion (s)
• 1 pinch (s) Sambal Oelek
• salt and pepper
• curry
• chilli flakes

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Instructions

1. First peel the mangoes and cut into small cubes. Then put the mango pieces with the vegetable stock in a large saucepan (5 l) and bring everything to the boil.
2. While the mango pieces are cooking, finely dice the onion and chop the garlic and lightly fry the prawns in the pan.
3. Tip: If you don`t like shrimp, you can also dice and fry salmon as an alternative. For a vegetarian or vegan soup, you can simply leave out the fish filler.
4. Now puree the soft-boiled mango pieces with a hand blender until the soup is nice and creamy. Then add the mango chutney, coconut milk, garlic, onion, sambal oelek and the prawns. Finally, season the soup with curry, chilli, salt and pepper.
5. Ciabatta is ideal as a side dish.