Coconut Chili Soup

Ingredients for 4 servings:

• 200 g carrot(s)
• 1 mango(s)
• 1 bunch of spring onions
• 400 g chicken breast fillet(s)
• 2 tbsp oil
• salt and pepper
• 1 tsp turmeric
• 500 ml vegetable stock
• 1 red chili pepper(s)
• 1 pot of mint
• 400 ml coconut milk
• 1 tsp lemon juice
• 1 lemon(s), untreated, grated peel

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

With chicken, carrots and mango

Peel the carrots and mango. Slice the carrots. Cut the mango flesh into slices, removing the stone, and then into sticks. Slice the spring onions into rings. Dice the chicken and fry in hot oil until browned all over. Season with salt and pepper. Add the spring onions, carrots, and turmeric, sauté briefly, and add the vegetable stock. Cover and cook for about 6 to 8 minutes. Halve the chili pepper lengthwise, remove the seeds, and finely dice. Chop the mint leaves. Add both to the soup along with the mango and coconut milk. Bring back to a boil and season with salt, pepper, lemon zest, and lemon juice.