Mulligatawny soup

Total time: 50m
Preparation Time: 50m

For 4 people



Nutritional Information

Contains 250 Kcal, 12g Protein, 25g Carbohydrates, 11g Fat


  • Chicken breasts
  • 6 dl chicken bouillon
  • 1 chicken breasts
  • Soup
  • a little peanut oil
  • 1 sweet potato (approx. 200 g), cut into cubes
  • 1 tbsp hot curry powder (e.g. Fine Food Caribbean Curry)
  • 1 parsnips (approx. 150 g), cut into cubes
  • 1 stick lemongrass sticks, core finely chopped
  • 2 dl coconut milk
  • salt to taste
  • Soup ingredients
  • 1 apples, diced
  • 1 lime, use only the juice
  • 0.5 mangoes, diced
  • 1 red chilli, deseeded, finely chopped

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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.
  • Soup

    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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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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