Mulligatawny Soup (I always double or triple this recipe because one batch is just not enough.) (I cannot take credit for this recipe ~ I got it off the interent somewhere and stupidly did not write down the source. Sorry to the creator... I have adapted it from the original though.)
1/2 c. diced onion
1 diced carrot
2 stalks diced celery
1/4 c. butter
1 1/2 tbsp. flour
2 tsp. curry powder
4 c. chicken stock
1/4 c. tart apples, diced, peeled
1/2 c. steamed white coconut rice (recipe below)
1/2 c. diced, cooked chicken
1 tsp. salt
1/4 tsp. pepper
1/8 tsp. thyme
1/2 c. hot cream
In a rice steamer (or saute pan -however you make your rice) add rice then for the liquid add half coconut milk and half water. Usually I do 2 cups of white rice, two cups of coconut milk (one can) and two cups of water.
While the rice is cooking...
Saute onion, carrot, celery and butter lightly, but do not brown. Stir in flour and curry powder; cook for 3 minutes. Pour in chicken stock and simmer for 30 minutes.
Add apples, chicken, salt, pepper, and thyme. Simmer 15 minutes longer. Immediately before serving, stir in hot cream.
In a soup bowl place desired amount of rice in your bowl then ladle the hot soup over the rice. I like to think of this as a type of stew.
** The recipe is great the way it is above but my preference is to have a little bit thicker soup since I am eating it over rice. I usually take about 1/2 cup of soup liquid out and mix 2Tlbs. cornstarch with it. Then I add it back into the soup. It thickens it enough for me.
Posts
Cool! been wanting to try this one :-)Gina
ReplyDelete