Mulligatawny Soup

adapted from Sarah's Kitchen

Makes 6 servings

Prep and cook time: 30 minutes

Cost: $4.15

butter: .25, onion: .10, carrot: .10, celery: .20, tomato paste: .20, curry: .25, apple: .40, coconut milk: 1.50, chicken stock: .30, chicken: .75 rice: .10


Note: If you haven't got coconut milk, you can sub cream or half and half, but you'll want to add it near the end of cooking and warm, not boil it. 


1/4 C butter

1 onion, peeled and chopped or grated

1 carrot, peeled and chopped

2 celery stalks, chopped

3 Tbsp tomato paste

2 Tbsp curry powder

2 Tbsp flour

2-3 Tbsp grated ginger (or half that much powder)

1 grated green apple

3 C chicken stock

1 can coconut milk

1/2 C cooked rice (I happened to have this so I used, but you could skip if you don't want to make a small amount of rice)

1 chicken breast, cooked and chopped

salt and pepper to taste


If your chicken is raw, cook it. You can do this by boiling then shredding or by stir frying it in a bit of butter and salt. 


While it's cooking, melt the butter in a saucepan. Add onion, carrot, and celery and season with salt and pepper. Cook for 5-8 minutes.


Add tomato paste, curry powder and flour. Cook 2 minutes, stirring frequently. Add ginger and apple and stir a couple more minutes. Add cooked chicken. 


Add stock and coconut milk. simmer until thickened. Add rice if using and heat through. 


Season to taste. 


Posted by The Tasty Cheapskate: tastycheapskate.blogspot.com
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