Monday, September 3, 2012

Mulligatawny Soup

Mulligatawny is a spicy British soup that is flavoured with curry, ginger and coconut milk. I started out usuing a Gordon Ramsay recipe but it seems that each recipe for this soup is different, so I ended up combining the best bits of a number of recipes and the end result was a delicious soup!

1/4 cup butter
1 onion, peeled and chopped
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
1 grated green apple
3 cups chicken stock
1 can coconut milk
1/2 cup cooked rice
1 chicken breast, cooked and chopped
Salt and freshly ground black pepper

Melt the butter in a pan and add the onion, carrot and celery and season with salt and pepper, cook for 5 minutes, until they begin to soften.
Add the tomato paste, curry powder and flour, cook for 2 minutes, stirring frequently. Add the ginger and apple and stir over a high heat for a few minutes, add in the chicken.
Add the stock and coconut milk and simmer until thickened. Add the rice and heat through. Season to taste.

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1 comment:

Cathie Sperring said...

This looks quite interesting.
My neighbor swears this is the best
kind of soup he has ever had.
His version does not use coconut
milk, but I think this one will be better.
Thank you.