Chicken Mulligatawny Soup |
|
 |
Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 8 |
|
This is a hearty, somewhat spicy soup. We like it a lot and I am writing it down after receiving a copy from my friend. Soup can be frozen before adding coconut milk, lemon juice and coriander. Ingredients:
1 tablespoon vegetable oil |
300 g chopped onions |
400 g chopped potatoes |
3 crushed garlic cloves |
1 cup red lentil, rinsed |
2 teaspoons grated fresh ginger |
2 tablespoons lemon juice |
2 teaspoons green curry paste (adjust to suit) |
1 large carrot, chopped |
2 cups coconut milk |
1 cinnamon stick |
1 1/2 liters chicken stock |
340 g chopped chicken breasts |
2 tablespoons chopped fresh coriander leaves |
Directions:
1. Heat oil in large pan and add onions, garlic, ginger and green curry paste.
2. Cook stirring until onion is soft.
3. Add carrot, cinnamon quill, lentils, potatoes and chicken stock.
4. Simmer, covered about 30 mins or until potatoes are tender.
5. Discard cinnamon quill.
6. Tast & if too hot use skin of one small lemon, add water or additional stock to reduce the heat and taste is as desired.
7. Process 1/2 the lentil mixture until smooth,.
8. return to pan with remaining lentil mixture and chicken.
9. Simmer uncovered until chicken is tender.
10. Vitamize the soup - but not to smooth.
11. Finally before serving add coconut milk, coriander and lemon juice.
|
|