Summary

Ingredients

• 1 onion (s), diced
• some oil, neutral
• 4 tomato (s), dried, pickled in oil, cut into fine strips
• 500 g tomato (s), diced
• 250 ml water
• 1 mango (s), diced
• 1 can coconut milk, 400 g
• Vegetable broth, instant
• 1 teaspoon ginger root, grated, or ginger powder
• Curry powder
• 1 pinch (s) chilli flakes
• 1 stalk / n celery, only the greens, chopped
• 1 jar bamboo shoot (s)
• 2 chicken breast fillet (s), thinly sliced

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Instructions

1. In a small stock pot, sauté the onion in oil until translucent, sauté the sun-dried tomatoes and ginger briefly. Add fresh tomatoes, celery greens and vegetable stock, deglaze with about 250 ml water and simmer briefly. Add the mango, chilli flakes and coconut milk and puree everything. Now add the bamboo shoots to the soup and reheat, but do not boil any more.
2. In the meantime, season the chicken breast with curry and fry briefly. Distribute the soup on the plates and sprinkle the chicken strips on top.
3. The amount makes about 4 large plates.