We recently went out for dinner at a local restaurant in our little town. I saw this soup on the menu and decided to try it. I loved it. Here is my version.

Mulligatawny Soup

1 tsp olive oil
5 raw chicken breast or tender pieces, chopped into bite sized pieces

1 tbsp butter
2 tsp oil
2 onions, diced small
2 carrots, diced small
4 celery, diced small
4 garlic cloves, minced
4 cups vegetable stock
2 tbsp all purpose flour
1 tbsp curry powder (hot or mild)
1/2 tsp salt
1 pink lady apple, peeled and diced small
2 cups cooked brown basmati rice
1/2 cup coconut milk
Cilantro for garnish

 

Saute chicken cut into small pieces with 1 tsp olive oil until cooked through and transfer to a dish for later. Saute diced onions, carrots and celery with butter and remaining olive oil for 5 minutes or so. Add in garlic and saute one minute. Add in flour, curry powder and salt and stir together. Pour in 2 cups vegetable stock and let come to a boil. Once at a boil, add remaining stock and let simmer another 5 – 10 minutes. Add in apple and let cook another 2 minutes. Pour in coconut milk and stir together. Right before serving, add in basmati rice and stir well. Serve warm with cilantro for garnish.

 

We like spicy food so I used hot curry powder, but if you don’t like spicy food regular curry powder will work well. Enjoy!