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Recipe for Mulligatawny SoupClick image to enlarge

Recipe for Mulligatawny Soup

Recipe for Mulligatawny Soup

(Ref: RCP311)

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Mulligatawny Soup - a rich, satisfying dish, perfect to brighten up a dull day, and almost a meal in itself.

Serves:

4

Preparation Time:

15 mins

Cooking Time:

1 hour

Ingredients:

2 Chicken Thighs, boneless, skinless
 
  2 tbsps Vegetable Oil 
  2 Onions, finely sliced 
  3 Garlic Cloves, crushed 
  Knob Fresh Ginger, grated 
  2 Carrots, diced 
  2 Celery Sticks, finely sliced 
  1 Parsnip, diced 
  1 Eating Apple, diced 
  1 tbsp Tomato Puree 
  1 tbsp Madras Curry Powder 
  1 litre Stock 
  100g Basmati Rice, cooked 
  2 tbsp Mango Chutney 
  Salt, to taste 
 Black Pepper, to taste 
  4 tbsp Sour Cream 
 Fresh Coriander, as garnish 

Instructions:


1. Heat the oil in a large pan and add the onions, carrots and celery and fry over a gentle heat until starting to soften and brown. Add the garlic, ginger, parsnip, apple and curry powder and fry for a minute or so until fragant.

2. Add the stock, tomato puree and chicken thighs. Bring to the boil and simmer until the chicken is tender.

3. Turn off the heat and allow to cool slightly. Remove the chicken thighs, shred the meat and reserve. You may also like to remove and reserve some of the vegetables if you prefer a chunkier textured soup.

4. Blend the soup until smooth, add the cooked rice, shredded chicken and reserved vegetables. Add boiling water to create the desired consistency and heat for a few minutes until piping hot.

5. Stir in the mango chutney and add salt to taste.

6. Serve hot, topped with a spoon of sour cream, lashings of black pepper and garnished with fresh coriander.

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