Mulligatawny soup

Peel and finely chop the onions, garlic and ginger. Peel and dice the carrots. Wash and dice the celery.

Peel, quarter and core the apple and cut it into slightly larger pieces. Peel the mango, remove the flesh from the stone and dice to a similar size to the apple chunks.

Ingredients

125 g onions, 2 clove garlic, 20 g ginger, 1 piece carrot, 100 g celery, 1 piece apple, 1 piece mango

Heat oil in a large pan over a medium heat. Sauté the onions with the garlic and ginger.

Add the apple, mango and curry powder, then deglaze with stock. Leave to simmer for about 25 minutes.

Ingredients

1 tbsp coconut oil, 2 tsp curry powder, 400 ml chicken stock

Dab the chicken fillet dry and cut away any sinews and visible fat. Lay the chicken in the soup and cook over a low heat for about 12 minutes, turning it over twice.

Then take it out of the pan and put it to one side on a plate.

Ingredients

250 g chicken breast fillet

Add the coconut milk and stock to the soup and blend until smooth. Wash the lime in hot water, then dry and zest it. Squeeze out the juice.

Season the soup to taste with spices and lime juice.

Use two forks to shred the chicken fillet into bite-sized pieces.

Divide it into bowls and top up with the hot soup.

Ingredients

200 g coconut milk, 400 ml chicken stock, 1 pinch salt, 1 pinch ground pepper, 1 pinch cayenne pepper, 1 piece lime

Garnish the soup and serve immediately.

Ingredients

4 sprig fresh coriander