Mango Coconut Curry Soup
Ingredients
- 1 Tbsp Oil
- 2 Tbsp Curry Powder
- 1/4 Cup Fish Sauce
- 2 Large Carrots
- 3-4 Tbsp Sliced Green Onions
- 1 Tbsp Ginger
- 4 Cups Chicken Stock
- 2 Medium Russet Potatoes
- 5-6 Cilantro Sprigs
- 1 Garlic Clove
- 1 Cup Full Fat Coconut Milk
- 1 Tbsp Brown Sugar
- 2 Mangos
- 1 Shallot
- 1/2 Tsp Tumeric
- 2 Tbsp Soy Sauce
- 2 Cups Cubed Rotisserie Chicken Breast
- 2 Tbsp Sliced Serrano Peppers
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Instructions
- 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.
- 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.
- Serve with cubed mango, cilantro, green onions, red bell pepper and serrano peppers.
Categories: Soups