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Mango Coconut Curry Soup

Course Dinner, Lunch, Soup
Language English

Ingredients

  • 1 Tbsp Oil
  • 1 Garlic Clove Finely chopped
  • 2 Tbsp Curry Powder
  • 1 Cup Full Fat Coconut Milk
  • 1/4 Cup Fish Sauce
  • 1 Tbsp Brown Sugar
  • 2 Large Carrots Sliced
  • 2 Mangos Cubed
  • 3-4 Tbsp Sliced Green Onions
  • 1 Shallot Finely Chopped
  • 1 Tbsp Ginger Finely Chopped
  • 1/2 Tsp Tumeric
  • 4 Cups Chicken Stock
  • 2 Tbsp Soy Sauce
  • 2 Medium Russet Potatoes Cubed
  • 2 Cups Cubed Rotisserie Chicken Breast
  • 5-6 Cilantro Sprigs
  • 2 Tbsp Sliced Serrano Peppers

Instructions

  1. In large heavy-bottom saucepan, over medium high heat: Heat the oil until hot, add the shallot, garlic and turmeric. 

  2. Cook and stir for 30 seconds until fragrant. 

  3. Stir in the coconut milk, then add the chicken stock, fish sauce, soy sauce and brown sugar.

  4. Bring to a boil for 2-3 minutes.

  5. Add potatoes, carrots and turn down heat to low.

  6. Cover and cook until vegetables are fork tender, about 90 minutes. 

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

Recipe Notes

Recipe by Matt Robinson, Real Food By Dad

 

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