Chicken Curry Soup with Mango

Rinse chicken breast fillets, place in a saucepan with the chicken broth and bay leaf and simmer until the chicken is just cooked through, about 10 minutes.

Lift the meat from the pot and when cool enough to handle, chop and set aside.

Peel and finely chop the garlic and ginger. Peel the mango, cut the flesh from the pit and dice finely. Clean, rinse and cut the scallions into about 1 cm (approximately 3/8-inch) pieces.

Chop the scallion greens.

Heat the oil in a saucepan and saute the garlic, ginger, scallions and mango pieces for a minute. Sprinkle with curry powder, stir to coat and pour in the broth. Bring to a simmer,  cover  and cook 5 minutes. Add the chicken and cook just until heated through, season with salt and pepper.