Chicken Curry Soup with Mango

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 (ground)

Instructions

1. 1.

   Rinse the chicken breast fillets and bring them to a boil in a pot with chicken broth, add bay leaves and simmer gently for about 10 minutes.

2. 2.

   Remove the meat from the soup, let it cool slightly, then cut into small pieces and set aside.

3. 3.

   Peel and finely chop the garlic and ginger. Peel the mango, remove the flesh from the pit, dice it, and clean the spring onions, cutting them into ~1 cm pieces.

4. 4.

   Chop the green parts of the spring onions.

5. 5.

   Heat the oil in a pot and sauté the garlic, ginger, spring onion greens, and mango cubes; sprinkle with curry powder, stir, then pour in the broth. Cover and simmer for about 5 more minutes, add the chicken back in, heat through, and season with salt and pepper.

6. 6.

   Serve with flatbread.