Green curry soup with mange-tout and chicken

Green curry soup with mange-tout and chicken

Total: 30 min. | Active: 30 min.
lactose-free, gluten-free, Low Carb
Nutritional value / person: 691 kcal
, Fat: 47 g
, Carbohydrate: 21 g
, Protein: 43 g


2 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


5 dl coconut milk
2 dl water
2 tbsp green curry paste
½ tsp salt
280 g chicken breast fillets


250 g sugar snap peas, sliced on the diagonal
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How it's done

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Bring the coconut milk, water and curry paste to the boil, season with salt. Add the chicken, cover and simmer for approx. 15 mins. Remove the chicken, pull away the meat using two forks.


Add the chicken and mange-tout to the soup, simmer for approx. 5 mins.

Good to know
Tip: Garnish the soup with fresh coriander.

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