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

6dl chicken bouillon
1 chicken breast


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

Soup ingredients

1 lime, use only the juice
1 apple, diced
½ mango, diced
1 red chilli, deseeded, finely chopped
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How it's done

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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