Indian Vegetable Chicken Soup

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 (spicy)
• 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.

   Wash the meat, pat it dry and cut into bite-sized pieces. Peel and finely dice the onions, ginger, and carrot. Wash, trim, and slice the leek into rings. Peel the mango and dice it together with the pineapple and washed apple.

2. 2.

   Sear the chicken briefly in a large pot over hot oil. Remove it, then add the onions, ginger, carrot, leek, mango, pineapple, and apple to the pot and sauté for a short time. Sprinkle turmeric, curry powder, and paprika, then deglaze with broth. Add wine and coconut milk and simmer gently for about 15 minutes. Reduce by one‑third and puree finely. Return the mixture to the pot, add the chicken back in, and let it cook for another 5 minutes. Season with lemon juice, salt, pepper, and brown sugar, then serve garnished with parsley.