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Serves: 6

Time: about 45 mins


  • 1 Chicken breast
  • 1 Can of coconut milk
  • 1 Can of mangos / cut
  • 1 Litre of water
  • 30g Almond splinters
  • 1 Clove of garlic
  • 1 Stem of Spring Onions
  • 2 tbs of soup powder or 2 stock cubes
  • 2 tbs of sauce thickener
  • salt, pepper & a pinch of chili (optional)

Start out by putting a drop of oil or a tsp of butter in a big round pot. Add garlic and wait till it has lightly turned brown. Continue by addidng the mangos, you can used canned ones or 2 fresh ones, this is up to your taste! Let it sear.

Add the litre of water, the stock cube or soup powder. Also add the coconut milk. Let cook for about 5 minutes until it starts boiling lightly. Now season it!

During the soups cooking time, take a pan and start roasting the chicken breast in a bit of oil. Let it cook thorougly until tender!

Let soup cool for a few minutes before putting in a blender to shred the mango pieces. When these have been shredded put the soup back into its pot add the chicken, spring onions and the almond splinters and let cook for about 30 minutes. Add sauce thickener until the preffered thickness has been created!

Garnish with a mint leaf and serve in a bowl.


Enjoy alone (with a bit of desperate housewives) or together with some friends or family (:

From Julié with Love