Mulligatawny Soup
Ingredients
- 1 1/2 tbsp Canola Oil
- 1 White Onion, Diced
- 2 Garlic cloves, minced
- 2 Celery stalks, chopped
- 2 Carrots, diced
- 2 Chicken Breasts, diced
- 2 tbsp Curry Powder
- 1/2 tsp Black Pepper
- 2 tsp Salt
- 1/4 cup All purpose flour
- 4 cup Chicken stock
- 1/4 cup Basmati rice
- 1/4 cup Coconut milk
- 1 cup Frozen Peas
Instructions
- 1. Add oil a large pot over medium heat. Add the onions, garlic, celery, and carrots. Cook for 5 minutes until just starting to soften.
- 2. Add the curry powder, salt and pepper to the diced chicken and add to the vegetables in the pot. Cook until the chicken is golden brown.
- 3. Add flour and cook for 2 minutes. Slowly stir in chicken stock.
- 4. Add rice and bring to a simmer. Cover and cook for 15 minutes.
- 5. Once rice is soft stir in coconut milk and frozen peas and cook for an additional 5 minutes.