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Mulligatawny Soup - 09

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    Source: www.cookingindex.comReport recipe

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    Ingredients Jump to Instructions ↓

    1. 3 tablespoons 45ml Butter

    2. 2 tablespoons 30ml Onions - chopped (medium)

    3. 8 Curry leaves (or bay leaves) -

    4. 1 tablespoon 15ml Curry powder

    5. 6 cups 1422ml Chicken stock

    6. 4 Chicken thighs - boned

    7. 1 cup 110g / 3.9oz Thinly sliced celery

    8. 2 cups 474ml Coconut milk Salt and pepper

    9. 2 cups 320g / 11oz Hot cooked rice Lemon slices

    Instructions Jump to Ingredients ↑

    1. Recipe Instructions Heat butter in a pan and fry onions until golden. Add curry leaves and curry powder and fry for 1 minute longer. Add stock, chicken and celery and simmer for 20 minutes. Remove chicken and dice. Add chicken and coconut milk to soup and bring to almost boiling point again. Adjust seasoning. Serve with rice and lemon slices.

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