Mulligatawny Soup

Ingredients for 6 servings:

• 1 kg chicken breasts
• 4 shallots
• 1 m.-sized carrot(s)
• ½ stalk(s) leek
• ½ mango(s)
• 1 small apple
• 50 g pineapple
• 1 pepper, red, pitted
• 1 piece(s) ginger, thumb-sized
• 2 tsp curry paste (Indian e.g. Madras, not Thai)
• 750 ml chicken broth
• 200 ml white wine
• 100 ml cream
• 100 ml coconut milk
• lemon juice
• salt and pepper
• Sugar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Colonial Chicken Soup, First Course from Dinner For One

Chop the chicken breast, shallots, carrot, and leek and fry in hot oil. Chop the mango, apple, pineapple, chili, and ginger and add them with the curry paste. Add 750 ml of chicken stock and simmer gently over low heat for about 15 minutes. Remove the chicken. Add the white wine, cream, and coconut milk, and after a few minutes, puree everything with a hand blender. Strain the soup through a sieve and season with a little lemon juice, salt, pepper, and a pinch of sugar. Add the chicken and serve.