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Mulligatawny Soup
Makes 6 servings
*2 leeks, white and light green parts, cleaned and cut into julienne strips
*1 small onion, thinly sliced
*1 apple, cored, peeled and diced fine
*4 tbls. butter
*1/2 tsp. curry powder
*1/4 cup flour
*3 1/2 cups chicken stock
*1 1/2 cups cooked chicken, diced
*1 ripe tomato, cored, seeded and chopped
*1/2 cup cooked rice
*1 cup unsweetened canned coconut milk
*Salt and freshly ground black pepper
1Saute leeks, onion and apple in butter in a large stock pot until pale golden brown. Stir in curry powder and flour and combine. Slowly blend in chicken stock. Add chicken and tomato; stir constantly until smooth and thickened. Simmer over low heat 20 minutes. (Can be made ahead to this stage)
2When ready to serve, stir in rice and coconut milk. Reheat, but do not boil. Season to taste with salt and pepper.