Chicken Mulligatawny Soup

Name: Chicken Mulligatawny Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6
Cuisine: Asian
Ingredients: 2 pieces Apple (2 apples, peeled and chopped); ½ cup Basmati Rice (1/2 cup basmati rice); 2 tsp Butter (2 teaspoons butter); 1 cup Carrot (1 cup chopped carrots); 0.13 tsp Cayenne Pepper (1/8 teaspoon cayenne pepper); 1 cup Celery (1 cup sliced celery); 2 L Chicken Stock (2 liters chicken stock); 2 tbsp Curry Powder (2 tablespoons curry powder); 3 tbsp All-Purpose Flour (3 tablespoons flour); 1 tbsp Ginger (1 tablespoon freshly grated ginger); ¾ cup Coconut (3/4 cup lite coconut milk); 1 piece Yellow Onion (1 onion chopped); 0 pieces Salt and Pepper (Salt and pepper); 1 lb Chicken Breast Fillet (1 pound boneless, skinless chicken breast, chopped)

40 minAsian

Servings6

Add to grocery list

Plan it in the app to put it on your week.

Steps

1Heat the butter in a large pot over medium heat.
2Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
3Mix 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.Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
4Add the coconut milk and salt and pepper to taste.
5Garnish with toasted almonds or cilantro!