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🍽️ Creamy Chicken Mango Curry Soup

418 kcal · 30 min · 4 servings

Ingredients

• 400 g chicken breast fillet
• 1 l chicken broth
• salt
• 2 bay leaves
• 2 garlic cloves
• 40 g ginger
• 1 mango
• 2 spring onions
• 2 tbsp germ oil
• 1 tsp curry powder
• pepper (from the mill)

Instructions

1. 1. Rinse the chicken breast fillets under cold running water.
2. 2. Place the meat in a pot and pour the chicken broth over it.
3. 3. Bring the mixture to a boil.
4. 4. Add the bay leaf to the soup.
5. 5. Let the soup simmer gently on low heat for about 10 minutes.
6. 6. Remove the chicken meat from the soup.
7. 7. Let the meat cool down briefly.
8. 8. Cut the cooked chicken meat into small pieces.
9. 9. Set the meat pieces aside.
10. 10. Peel the garlic.
11. 11. Peel the ginger.
12. 12. Finely chop the garlic.
13. 13. Finely chop the ginger.
14. 14. Peel the mango.
15. 15. Cut the mango flesh away from the pit.
16. 16. Dice the mango flesh into small cubes.
17. 17. Trim the spring onions.
18. 18. Wash the spring onions.
19. 19. Cut the spring onions into pieces about 1 cm in size.
20. 20. Finely chop the green tops of the spring onions.
21. 21. Heat the oil in a pot.
22. 22. Sauté the garlic, ginger, spring onions, and mango pieces in the oil.
23. 23. Sprinkle the curry powder over the ingredients.
24. 24. Stir everything well.
25. 25. Pour the chicken broth into the pot.
26. 26. Let the soup simmer covered for another 5 minutes.
27. 27. Add the prepared chicken meat to the soup.
28. 28. Heat the meat through in the soup.
29. 29. Season the soup with salt to taste.
30. 30. Season the soup with pepper to taste.
31. 31. Serve the finished soup with flatbread.

Nutrition per serving

• kcal: 418
• Protein: 41 g · Fett/Fat: 21 g · Carbs: 16 g