Mulligatawny Soup

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Mulligatawny Soup

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

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.
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