Mango Coconut Soup with Chicken Skewers

For the soup:

Clean ginger, chili and garlic, chop very finely and sauté in clarified butter for 2 min.

Peel the mango, cut from the stone, dice the flesh and fry briefly. Add 1 tsp curry, clear soup and the coconut milk and do on medium heat for about 10 min.

Blend with a hand blender and season strongly with salt, curry, juice of one lemon and freshly ground pepper.

For the chicken kebabs:

Dice the meat. Stir soy sauce, chili sauce and acacia honey and marinate the meat pieces in it for one hour.

Place the meat pieces on lemongrass stalks (or wooden skewers), quartered lengthwise.

Roast in sesame oil for about 4 minutes. Sprinkle with sesame seeds and place the skewers over the soup bowls. Sprinkle with coriander leaves.

By the way: Did you know that clarified butter is obtained by extracting water, milk protein and lactose from butter?

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