Getting your kids interested in food and cooking really can be as simple as asking, “Hey, do you want some mangoes?”
“How about if we cut them up and turn them into a soup?” my 6-year-old said.
Giving children a little influence in the food that comes into the house can go a long way to making them willing to be involved with it once it’s there.
To keep the flavor of the mango sweet and fresh, it is barely cooked. The flavor of lime and curry go wonderfully with it. The soup also could be made dairy-free by substituting coconut milk for the creme fraiche.
Curried mango chicken soup
3 tablespoons olive oil, divided
1 teaspoon curry powder
1/2 teaspoon cinnamon
1 large yellow onion, diced
3 mangos, peeled, flesh cut away from the pits, finely chopped
2 1/2 cups chicken broth, divided
1 pound boneless, skinless chicken breasts, cubed
1/2 cup creme fraiche, plus extra for garnish
Juice of 1/2 lime
Salt and ground black pepper, to taste
2 tablespoons chopped fresh cilantro
In a large saucepan over medium-high, heat 2 tablespoons of the oil. Add the curry powder and cinnamon, then heat for 30 seconds. Add the onion and saute until tender, about 5 minutes. Transfer the onion as well as any oil and seasonings in the pan to a blender. Add the mango and 1 cup of the broth to the blender, then puree until smooth. Set aside.
Return the empty saucepan to medium-high heat. Add the remaining 1 tablespoon of oil. When the oil is hot, add the chicken and saute until browned and cooked through, about 6 to 8 minutes. Add the remaining broth and scrape the bottom of the pan to release any stuck bits and seasonings. Bring to a simmer.
Pour the mango puree back into the saucepan and bring to a gentle simmer. Stir in the creme fraiche and lime juice, then season with salt and pepper. Garnish each serving with cilantro and an extra dollop of creme fraiche if desired.
Makes 4 servings.
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