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Thai Chicken, Mango & Lime Soup

Thai Chicken, Mango & Lime Soup

Time to prepare:

2-6 hours

Appliances you’ll need:

Oven

Blender

Air fryer

Mix

Thai Chicken, Mango & Lime Soup

Ingredients:

The Soup

1 cup

Früt frozen mango cubes

2 cups

Früt Kale or Spinach frozen cubes

X2

whole peppers, sliced

X2

spring onions, sliced lengthways

X1

packet mange tout peas (125g)

X1

packet baby corn (100g)

X1

whole chicken – roughly 1.5kg

More for the soup.

¼ cup

apple cider vinegar

X4

sprigs thyme and rosemary

1 Tbsp

cumin seeds

2 tsp

salt, to taste

X2

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

X1

can coconut milk or cream

Main ingredient:

Frozen Mango

1kg bag

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Method:

Step 1:

Prepare your veg: place frozen kale, peppers, spring onions, mange tout peas 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.

Step 6:

Stir in the can of coconut milk and add your already softened frozen mango.

Step 7:

Serve soup with the mango cubes, spring onion slivers and a squeeze of fresh lime.

Note:

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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