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Mulligatawny Soup

Mulligatawny Soup {Recipe Redux)

Course Soup
Author Jennifer Pullman

Ingredients

  • 1 tablespoon olive oil
  • 1 cup onion diced
  • 1 cup carrots shredded
  • 1 cup celery diced
  • 3 gloves of garlic minced
  • 3 Granny Smith Apples peeled and cubed
  • 2 teaspoons curry powder
  • 1 teaspoon ground ginger
  • 5 cups Chicken Stock
  • 3/4 cup Rice can use white, brown, Jasmine or Basmati
  • 2 Large Boneless Skinless Chicken Breasts cooked and shredded
  • 2 cups Unsweetened Coconut Milk
  • Salt and Pepper to taste

Instructions

  1. In a large stock pot heat olive oil over medium high heat.
  2. Add onion, garlic, celery, and carrots, cook until soft.
  3. Add apples, curry, and ginger, cooking until apples soften.
  4. Add chicken stock and rice, heat to a boil.
  5. Reduce heat to low and simmer for about 10 minutes.
  6. Add in cooked chicken and cook for another 5 minutes.
  7. Slowly stir in coconut milk, heat for an additional 5-10 minutes.