Mango Coconut Curry Soup

Name: Mango Coconut Curry Soup
Ingredients: 1 tablespoon oil; 1 shallot, finely chopped; 1 garlic clove, finely chopped; 1 tablespoon ginger, finely chopped; 2 tablespoons curry powder; 11/2 tsp of turmeric; 1 cup of full fat coconut milk; 4 cups chicken stock; 1/4 cup fish sauce; 2 tablespoons soy sauce; 1 tablespoon brown sugar; 2 medium russet potatoes, cubed; 2 large carrots sliced; 2 cups cubed rotisserie chicken breast; 2 mangos, cubed; 5-6 cilantro sprigs; 3-4 tablespoons of sliced green onions; 2 tablespoons sliced serrano peppers

www.bakersroyale.com

Your recipes

Servings: 4

Author : Naomi Robinson | Bakers Royale

fast and easy mango mango soup

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

In large heavy-bottom saucepan, over medium high heat: Heat the oil until hot, add the shallot, garlic and turmeric. Cook and stir for 30 seconds until fragrant.

Step 3

Stir in the coconut milk, then add the chicken stock, fish sauce, soy sauce and brown sugar. Bring to a boil for 2-3 minutes. Add potatoes, carrots and turn down heat to low. Cover and cook until vegetables are fork tender, about 90 minutes.

Step 5

Serve with cubed mango, cilantro, green onions, red bell pepper and serrano peppers.

Top similar recipes

Curated for you