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!"
 
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photo by spicyperspective photo by spicyperspective
photo by spicyperspective
Ready In:
40mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.
  • Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 teaspoons salt.
  • 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.
  • Add the coconut milk and salt and pepper to taste.
  • Garnish with toasted almonds or cilantro!

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RECIPE SUBMITTED BY

<p>I'm a cooking instructor and food writer sharing recipes, cooking tips and SPICY thoughts!</p> <p><strong><img title=Sommer @ A Spicy Perspective src=http://aspicyperspective.com/wp-content/uploads/2010/12/11-300x240.jpg alt=Sommer Collier width=300 height=240 /></strong></p> <p><strong>Check out all my recipes at <a href=http://www.aspicyperspective.com>www.aspicyperspective.com!</a></strong></p>
 
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