Mango soup with chicken
Instructions
Gently melt the butter in a saucepan and soffriggetevi for a few minutes the rice with curry and Ginger cut into thin slices.
Pour into the bowl of chicken broth and cook the rice is al dente.
Season the soup with the clove powder, nutmeg, pepper and salt.
Peel mangoes, cut the flesh into cubes and add them to the soup, taken by about a third.
Continue cooking for another 10-15 minutes.
Slice the chicken and let it heat in a small saucepan with a little broth and mango kept aside.
Distributed in four soup cups, add the mango cubes and slices of boiled chicken and serve.
---ADVICE.
This soup is prepared in India and Sri Lanka in the season which ripens mangoes.
If unripe fruits are used partially, you get a soup reminiscent of those vegetable of Italian cuisine, while ripe fruit give this preparation a sweetish flavor.
Ingredients and dosing for 4 persons
- 40 g of butter
- 80 g of long grain rice
- 1 tablespoon of curry
- 30 g of fresh ginger
- 75 cl of chicken soup
- 1 pinch of carnations clove powder
- 1 rub of nutmeg
- 1/4 teaspoon of chili powder
- Salt
- 1 ripe mango (about 600 g)
- 200 g of boiled chicken breast