Chicken Mulligatawny Soup

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READY IN: 1hr 45mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in large pan and add onions, garlic, ginger and green curry paste.
  • Cook stirring until onion is soft.
  • Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
  • Simmer, covered about 30 mins or until potatoes are tender.
  • Discard cinnamon quill.
  • Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
  • Process 1/2 the lentil mixture until smooth,.
  • return to pan with remaining lentil mixture and chicken.
  • Simmer uncovered until chicken is tender.
  • Vitamize the soup - but not to smooth.
  • Finally before serving add coconut milk, coriander and lemon juice.
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