Chicken soup with coconut and mango

Ingredients for 2 servings:

• 200 g chicken fillet(s)
• 1 tsp harissa
• 1 spring onion(s), possibly 2
• 100 g leek, the white part
• 100 g carrot(s)
• 25 g ginger, approx.
• ½ m.-sized mango(s)
• 1 tbsp flour
• 4 tbsp oil, e.g. rapeseed oil
• 300 ml water
• 1 can coconut milk (400 ml)
• 1 tsp, heaped chicken stock powder
• some crème fraîche or sour cream
• ½ lemon(s), the juice
• Salt and pepper, freshly ground

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 40 minutes

Wash the chicken fillet, pat dry, and cut into strips. Coat with 2 tablespoons of oil and dust with harissa. Place in a freezer bag and knead thoroughly. Seal and marinate in the refrigerator for at least 1 hour. Wash and trim the leeks and spring onions, then slice into thin rings. Halve the leeks lengthwise if necessary to prevent the pieces from becoming too large. Finely chop the green parts of the spring onions and store them separately. Peel the carrots and slice into thin rings. Halve or quarter thick carrots lengthwise. Peel the ginger and dice very finely. Heat a pot on the stovetop, add the chicken fillets with the marinade, and brown all over, turning frequently. Season with salt. Remove the pot from the heat, remove the meat, and place on a plate. Heat 2 more tablespoons of oil in the pot and sauté the leeks, the light spring onion rings, carrots, and ginger, stirring constantly. Dust with 1 tablespoon of flour, deglaze with water, and stir briefly. Add the vegetable stock and coconut milk, bring to a boil, and simmer over medium heat for about 5-8 minutes. Meanwhile, cut the meat into bite-sized pieces and half of the mango into small cubes. Add the meat to the soup and let it warm through. Season the soup with salt, freshly ground pepper, and lemon juice. Add most of the mango cubes and let it stand for 1 minute. Ladle the soup into bowls, add a dollop of crème fraîche to the center of each bowl, and serve sprinkled with the remaining mango cubes and the green spring onion rings.