Summary

Ingredients

• 1 kg chicken breasts
• 4 shallot (s)
• 1 carrot (s), medium-sized
• 0.5 stick ½ leek
• 0.5 ½ mango (s)
• 1 apple, small
• 50 g pineapple
• 1 red pepper, pitted
• 1 piece (s) ginger, the size a thumb
• 2 teaspoon curry paste (Indian e.g. Madras, no Thai)
• 750 ml chicken broth
• 200 ml white wine, white
• 100 ml cream
• 100 ml coconut milk
• Lemon juice
• salt and pepper
• sugar

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Instructions

1. Chop the chicken breast, shallots, carrot and leek and fry in hot oil. Add the mango, apple, pineapple, chilli, ginger and curry paste.
2. Add 750 ml of chicken stock and simmer gently over low heat for about 15 minutes.
3. Take out the chicken.
4. Add white wine, cream and coconut milk and puree after a few minutes with the blender. Strain the soup through a sieve and sprinkle with a little lemon juice, salt, pepper and season some sugar. Add the chicken again and serve.