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!
Provided by spicyperspective
Categories Stew
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 666, Fat 27.1, SaturatedFat 16.4, Cholesterol 103.1, Sodium 895.9, Carbohydrate 62.7, Fiber 6.7, Sugar 21.6, Protein 43.8
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