Mulligatawny Soup
- December 29, 2010
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(makes 4 servings)
4 tsp butter or margarine
1 medium onion, sliced (2 cups)
2 medium carrots, sliced (1 cup)
2 celery stalks, sliced (1 cup)
1 lb boneless, skinless chicken breast, cut into 1 inch pieces
1 tbsp curry powder
2 tbsp flour
2 tbsp freshly chopped ginger
3 c. chicken broth
2 c. water
1 c. coconut milk
4 tbsp. Fresh chopped cilantro
8 lemon wedges
2 cups of hot cooked rice (optional)
- Heat butter/margarine on medium heat in a large pot.
- Add onion, carrot, celery and chicken. Sautee for 5 minutes.
- Add curry powder, flour, ginger and sauté for 1/2 – 1 minute.
- Add chicken broth, water and coconut milk. Stir and simmer for 10 minutes.
- Salt and pepper to taste.
- To serve- if including rice, spoon rice into 4 large soup bowls. Ladel soup into bowls. Sprinkle with cilantro and place lemon wedges on side (add to taste).
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