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Thai Chicken, Mango & Lime Soup

Thai Chicken, Mango & Lime Soup

Time to prepare:

2 hours

Appliances you’ll need:

Oven

Blender

Air fryer

Mix

Thai Chicken, Mango & Lime Soup

Ingredients:

For The Soup

1 cup

Früt frozen mango cubes

2 cups

Früt Kale or Spinach frozen cubes

2x

whole peppers, sliced – we used 1 orange, 1 yellow

2x

Spring onions, sliced lengthways

1x

Packet mange tout (125g)

1x

Packet baby corn (100g)

1x

Whole chicken – roughly 1.5kg

¼ cup

Apple cider vinegar

4x

Sprigs thyme and rosemary

1 Tbsp

Cumin seeds

2 tsp

salt, to taste

2x

cloves garlic, briefly squashed under the flat side of a broad knife

1x

can coconut milk or cream

Main ingredient:

Frozen Mango

1kg bag

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Method:

Step 1:

Place frozen mango in a small bowl and set aside to soften. Prepare your veg: place frozen kale, peppers, spring onions, mange tout and baby corn in a large bowl. Cover and set aside.

Step 2:

In a very large soup pot, preferably one with a heavy lid, brown the chicken on both sides in good quality extra virgin olive oil* on a medium-high heat.

Step 3:

Reduce heat to medium-low. Cover chicken with water and add the apple cider vinegar, vegetables, herbs and spice, salt and garlic.

Step 4:

Simmer on medium-low for 2-6 hours - depending on the time you have available - checking on it now and then. (Or in a slow-cooker overnight.)

Step 5:

Have a large bowl ready. Carefully remove all of the – now very softened – chicken from the pot to the bowl. Remove the bones and return the meat to the soup. Stir in the can of coconut milk. Serve soup with the mango cubes, spring onion slivers and a squeeze of fresh lime.

Notes:

*We used Rio Largo’s extra virgin olive oil because of the flavour, the quality, and to support the hard work this local farm does.

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