Peel and finely dice shallots, garlic and ginger. Cut chicken breast fillets into tender strips. Sauté vegetables and meat together in coconut oil and dust with curry powder and flour.
Sauté the vegetable-meat mixture while stirring continuously, extinguish with the stock and simmer on low heat for about 30 minutes with the lid closed.
Finely dice the mango pulp and add to the soup along with the mango chutney. Season with salt, Worchestersauce and curry powder.
Stir the whipped cream with the coconut cream. Add the yolks and pour into the soup. Heat repeatedly while stirring, but do not make, and keep warm with the lid closed. To serve, garnish with parsley.
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