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🍲 Indian Vegetable Chicken Soup

619 kcal · 30 min · 4 servings

Ingredients

• 600 g chicken breast fillet
• 2 onions
• 10 g ginger
• 1 carrot
• 0.5 stalk leek
• 0.5 mango
• 60 g pineapple flesh
• 1 small apple
• 4 tbsp vegetable oil
• 1 tbsp turmeric
• 1 tbsp curry powder
• 1 tsp paprika powder (hot)
• 750 ml poultry broth
• 200 ml dry white wine
• 200 ml coconut milk
• lemon juice
• salt
• pepper
• brown sugar
• parsley (for garnish)

Instructions

1. 1. Rinse the meat under running water and pat it dry with a kitchen towel.
2. 2. Cut the meat into bite-sized pieces.
3. 3. Peel the onions, the ginger, and the carrot.
4. 4. Finely dice the onions, the ginger, and the carrot.
5. 5. Wash the leek and remove the hard ends.
6. 6. Cut the leek into rings.
7. 7. Peel the mango.
8. 8. Dice the mango together with the pineapple and the washed apple.
9. 9. Heat the oil in a large pot.
10. 10. Sear the chicken meat briefly in the hot oil.
11. 11. Remove the chicken meat from the pot and set it aside.
12. 12. Add the onions, the ginger, the carrot, the leek, the mango, the pineapple, and the apple to the pot.
13. 13. Sauté the vegetables briefly.
14. 14. Sprinkle the vegetables with turmeric, curry, and paprika.
15. 15. Deglaze the vegetables with the broth.
16. 16. Pour in the wine and the coconut milk.
17. 17. Let the soup simmer gently for approx. 15 minutes.
18. 18. Remove approx. 1/3 of the soup from the pot and put it into a blender.
19. 19. Blend the removed soup until smooth.
20. 20. Pour the pureed soup back into the pot.
21. 21. Add the chicken meat back into the soup.
22. 22. Let the chicken cook through for approx. 5 minutes.
23. 23. Season the soup with lemon juice, salt, pepper, and sugar.
24. 24. Garnish the soup with parsley.
25. 25. Serve the soup.

Nutrition per serving

• kcal: 619
• Protein: 49 g · Fett/Fat: 32 g · Carbs: 25 g