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Mango Coconut Curry Soup

Prep Time

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Cook Time

90

Servings

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Recipe by Matt Robinson, Real Food By Dad

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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

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