Coconut soup with mango and chicken

Ingredients for 4 servings:

• 1 clove(s) garlic
• 1 onion(s)
• 20 g ginger
• 1 lime(s)
• 1 stalk of lemongrass
• 1 small chili pepper(s)
• 500 ml vegetable broth or chicken broth
• 400 ml coconut milk
• 300 g chicken (fillet)
• 1 mango(s)
• Vegetables (leeks, snow peas, carrots, etc.)
• 1 tbsp saffron
• salt and pepper
• possibly cornstarch or sauce thickener

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Thai, nice starter for an Asian evening

Chop the onions and garlic very finely. Peel the ginger or use young ginger, just wash it. Wash and pat dry the lime, lemongrass, chili pepper, and meat. Peel the mango and cut into small cubes. Cut the chicken into bite-sized pieces. Briefly fry the chicken in a large pot (enough for the soup) with the onion and garlic clove, then remove the meat and keep warm in the oven at 50°C. Add the chili pepper, ginger, and vegetables to the pot, fry briefly, and pour over the stock (heat it first if necessary) and coconut milk. Then add the lemongrass and mango pieces and cook for about 6-8 minutes. Meanwhile, squeeze the lime and add it to the soup. Then add salt, pepper, and saffron and puree everything with a hand blender. Thicken with cornstarch or a sauce thickener if desired, but it is not necessary. Finally, add the meat back in, remove the chili pepper and lemongrass, and serve piping hot. Note: If you like it very spicy, you can also use two chilies, but only then. The vegetables can also be added shortly before serving, for a crispier texture.