Chicken coconut soup with mango

Ingredients for 2 servings:

• 400 g chicken breast fillet(s) or chicken schnitzel
• 200 g carrot(s)
• 200 g leek
• 45 g ginger, maybe less
• 1 mango(s)
• 2 tbsp flour
• 600 ml chicken broth
• 1 can coconut milk
• 3 tbsp lime juice
• Salt
• Cayenne pepper
• Coriander powder

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Light, exotic soup

Cut the chicken breast fillets into strips and season with salt and pepper. Wash the leek and slice into rings. Peel the carrots and slice thinly. Peel the ginger and dice finely. Peel the mango, remove the stone, and dice it. Heat 2 tablespoons of oil in a large pot. Fry the chicken breast fillets on all sides, then remove and set aside. Return the oil to the pot. Sauté the leek, carrots, and ginger, then sprinkle with flour and cook while stirring. Add the chicken stock and coconut milk and bring to a boil. Cover and simmer the soup over medium heat for about 5 minutes. Season to taste with lime juice and spices. Add the chicken breast fillets and mango and heat briefly. Serve with baguette. Note: The soup can be refined with a little crème fraîche herbs, but it’s too heavy for me. Other vegetables such as broccoli, peppers, sugar snap peas, etc. also go very well.