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Servings: Serves 4
Course: Mango Lunch & Dinner Recipes
Keyword: Mango Lunch & Dinner Recipes

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

  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


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