Mango Coconut Curry Soup

Takes , serves Serves 4.

  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. 
  2. 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. 
  3. Serve with cubed mango, cilantro, green onions, red bell pepper and serrano peppers.

Recipe by Matt Robinson, Real Food By Dad

Mango Coconut Curry Soup

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