Chuck's Mulligatawny Soup
| Prep Time: 30 min | Serves: 4 |
| Cooking Time: 30 min | Yield: 4 bowl of soup |
Serves 4 to 6 people
Ingredients
- 2 tbsp Butter
- 2 medium stalk celery, raw
- 1 Whole Carrots
- 1 medium Yellow Onion
- 1 Jalapeno Peppers
- 4 cups Cooking Stock Chicken
- 1/4 cup Lentil
- 1 tbsp Curry Powder
- 1/2 cup Coconut Milk
- 2 cups Cooked Basmati Rice (white)
- 1 cup Cooked Chicken Breast
- 1/2 cup Apple
Directions
Chop and saute the celery, carrots, onion and jalapeno in the butter at a low heat until the onion is translucent. Stir in the curry powder to blend and cook for a minute. Pour in the stock, add the lentils (and chicken, if it is raw), and bring to a boil. Reduce heat and simmer for 30 minutes
While the soup is simmering get the rice cooked; likewise the chicken. Then shred the chicken and chop the apples finely. You don't need to peel the apples.
When the soup is done, season to taste with salt and pepper.
When ready to serve, bring the soup to a simmer and add the coconut milk. Take the pot to the table, as well as individual bowls of warm rice, shredded chicken, finely chopped apple and minced cilantro or parsley(optional).
To serve, have big individual bowls ready. Spoon rice into each bowl, then pile on a big spoonful of chicken and a spoonful of apple. Ladle the soup on top. Garnish with fresh cilantro or parsley (optional).