Curry-rice Soup with Chicken and Mango

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Curry-rice Soup with Chicken and Mango
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
273
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie273 kcal(13 %)
Protein21.77 g(22 %)
Fat12.08 g(10 %)
Carbohydrates19.73 g(13 %)
Sugar added0 g(0 %)
Roughage2.56 g(9 %)
Vitamin A173.61 mg(21,701 %)
Vitamin D0.06 μg(0 %)
Vitamin E1.63 mg(14 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.13 mg(12 %)
Niacin13.83 mg(115 %)
Vitamin B₆0.51 mg(36 %)
Folate41.95 μg(14 %)
Pantothenic acid0.88 mg(15 %)
Biotin0.16 μg(0 %)
Vitamin B₁₂0.23 μg(8 %)
Vitamin C30.73 mg(32 %)
Potassium346.66 mg(9 %)
Calcium31.05 mg(3 %)
Magnesium39.56 mg(13 %)
Iron1.22 mg(8 %)
Zinc0.93 mg(12 %)
Saturated fatty acids6.21 g
Cholesterol79.99 mg

Ingredients

for
4
Ingredients
3 Tbsps butter
80 grams Long grain rice
1 Tbsp Curry powder
2 tsps freshly grated ginger
750 milliliters Chicken broth
¼ tsp Ground clove
¼ tsp cayenne pepper
¼ tsp Nutmeg
salt
1 ripe Mango (About 600 grams)
250 grams cooked Chicken breasts

Preparation steps

1.

Melt the butter in a saucepan. Add rice, curry powder and ginger and sauté for a few minutes, then pour in the broth and cook the rice, covered, over low heat until al dente. Season soup with cloves, nutmeg, cayenne pepper and salt to taste. Cut mango flesh off pit. Set aside 1/3 of the flesh and dice the rest. Add diced flesh to the soup. Cook for another 10-15 minutes.

2.

Cut chicken breast into slices and cut remaining mango flesh into strips. Add both to the soup and heat through.