Mango Curry Chicken Soup

20 min

4 servings

Ingredients

  • 2 tsp oil
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 2 cups broccoli florets
  • 2 tbsp Mango Curry Dip Mix
  • 2 cups low-sodium broth, your choice
  • 1 can (14 oz/398 ml) light coconut milk
  • 2 cups frozen mango chunks

Preparation

  • In Wok, heat oil over medium-high heat. Meanwhile, cut chicken into bite-sized pieces; add to wok.
  • Stir-fry 5 min or until the sides start to turn white. The chicken won’t be fully cooked yet and that’s OK. Add broccoli; sprinkle with dip mix and stir to coat.
  • Add broth, coconut milk, and mango. Increase to high heat and cover until the soup begins to boil. Once the soup is boiling, stir. Decrease heat and simmer about 3–4 min, covered, to allow flavours to combine. Spoon into bowls, add toppings if desired, and serve.

Nutritional Information

Per serving(about 2 cups): Calories 360, Fat 14 g (Saturated 7 g, 0 0 g), Cholesterol 85 mg, Sodium 180 mg, Carbohydrate 29 g (Fiber 4 g, Sugars 14 g), Protein 31 g.

Perfectly Balance Your Plate

Serve with 1 dinner roll or 1⁄2 cup rice (try adding it to the soup!).