Chicken - coconut - mango soup
This undoubtedly belongs to the category ‘comfort food’.
Ingredients
- 400 g chicken breast, chopped
- salt, white pepper
- 200 g leek, prepared and chopped
- 200 g carrots, prepared and chopped
- 1 large spring onion, prepared and chopped
- 1 ripe mango, peeled, stone removed, chopped
- 1 tsp ground coriander seeds
- 3 tbsp rapeseed oil
- 2 tbsp plain flour
- 600 ml chicken stock
- 600 ml coconut milk (unsweetened)
- 150 ml crème fraiche
Method
- In a large saucepan, heat oil over moderate heat. Add chicken and cook for a few minutes, remove chicken from saucepan. Add a little more oil to saucepan. Add spring onion, carrot, leek and sweat for a few minutes. Dust with flour and stir constantly. Add chicken stock and coconut milk, bring to the boil while stirring. Reduce heat a little and cook, covered, for 5 minutes. Add crème fraiche, ground coriander seeds, chicken pieces and mango. Cook for another 5 minutes. Remove from heat, blend to a smooth consistency. Pass through a fine-meshed sieve. Adjust thickness and seasoning as preferred.