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Mulligatawny soup
50 m active | 50 m total
Nutrition facts per serving:
  • Energy in kcal about 250
  • Fat about 11g
  • Carbohydrates about 25g
  • Protein about 12g
Author: FOOBY Team
This is needed
This is needed for 4 people
Chicken breasts
  • 6 dl chicken bouillon
  • 1 chicken breasts
  • a little peanut oil
  • 200 g sweet potato, cut into cubes
  • 1 tbsp hot curry powder (e.g. Fine Food Caribbean Curry)
  • 150 g parsnips, cut into cubes
  • 1 stick lemongrass, core finely chopped
  • 2 dl coconut milk
  • salt to taste
Soup ingredients
  • 1 apple, cut into cubes
  • 1 lime *-*
  • 0.5 mangoes, cut into cubes
  • 1 red chilli, deseeded, finely chopped
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And that's how it's done
And that's how it's done
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.
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.