Chicken Mulligatawny Soup
The spices, coconut milk, green apples, and fresh ginger created a wealth of flavor usually only found in a curry that has cooked down all day. Mulligatawny Soup makes a wonderfully quick mid-week dinner and tastes just as good, if not better, on day two and three!
Total Steps
5
Ingredients
14
Tools Needed
6
Ingredients
- 3 tablespoons butter
- 1 medium onion, chopped
- 1 cup celery, chopped
- 2 carrots, chopped
- 2 apples, peeled and chopped
- 1 tablespoon freshly grated ginger
- 3 tablespoons flour
- 2 tablespoons curry powder
- 1/8 teaspoon cayenne pepper
- 2 litres chicken stock
- 1/2 cup basmati rice
- 1 pound boneless, skinless chicken breast, chopped
- 3/4 cup lite coconut milk
- Salt and pepper(optional)
Instructions
Step 1
Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes, stirring occasionally.
Step 2
Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice, chopped chicken and 1 tsp. salt.
Step 3
Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes, or until the rice is tender and the chicken has cooked through.
Step 4
Add the coconut milk and salt and pepper to taste.
Step 5
Garnish with toasted almonds or cilantro.