Rice Curry Soup with Chicken and Mango

Ingredients

• 3 tbsp butter
• 80 g long-grain rice
• 1 tbsp curry powder
• 2 tsp freshly grated ginger
• 750 ml chicken broth
• 0.25 tsp cloves powder
• 0.25 tsp cayenne pepper
• 0.25 tsp nutmeg
• Salt
• 600 g ripe mango (1 ripe mango)
• 250 g cooked chicken breast fillet

Instructions

1. 1.

   Melt the butter in a pot, add rice, curry powder and ginger and sauté for a few minutes; pour in broth and cover to simmer gently until the rice is al dente. Season the soup with cloves powder, nutmeg, cayenne pepper and salt.

2. 2.

   Cut the mango flesh from the pit, reserve one‑third, dice the rest finely and stir into the soup. Cook for another 10–15 minutes.

3. 3.

   Slice the cooked chicken breast into strips and cut remaining mango flesh into ribbons. Add both to the soup and warm through.