Mulligatawny soup

Mulligatawny soup

Total: 50 Min. | Active: 50 Min.
Nutritional value / people: 250 kcal
, Fat: 11 g
, Carbohydrate: 25 g
, Protein: 12 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Chicken breasts

6 dl chicken bouillon
1 chicken breast


a little peanut oil
200 g sweet potatoes, cut into cubes
150 g parsnips, cut into cubes
1 tbsp hot curry powder (e.g. Fine Food Caribbean Curry)
1 stick lemongrass , core finely chopped
2 dl coconut milk
salt to taste

Soup ingredients

1 lime, the whole juice
1 apple, cut into cubes
½ mango, cut into cubes
1 red chilli, deseeded, finely chopped
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How it's done

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Chicken breasts

Bring the stock to the boil, add the chicken breasts, cover and simmer on a low heat for approx. 10 mins. Remove, cover and set aside. Pour the stock into a measuring jug.


Heat the oil in the same pan. Sauté the sweet potato and parsnip. Add the curry and lemongrass, cook for about another 3 mins. Pour in the stock and coconut milk, bring to the boil, reduce the heat, simmer for approx. 25 mins. Blend the soup, season with salt.

Soup ingredients

Slice the chicken breasts into thin strips, add to the soup with lime juice. Reheat the soup, serve in pre-warmed dishes. Place the apple, mango and chilli on top.

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