Mulligatawny Soup - 09

Recipe Ingredients

3 tablespoons	45ml	Butter
2 tablespoons	30ml	Onions - chopped (medium)
8		Curry leaves (or bay leaves) - (optional)
1 tablespoon	15ml	Curry powder
6 cups	1422ml	Chicken stock
4		Chicken thighs - boned
1 cup	110g / 3.9oz	Thinly sliced celery
2 cups	474ml	Coconut milk
		Salt and pepper
2 cups	320g / 11oz	Hot cooked rice
		Lemon slices

Recipe Instructions

Heat butter in a pan and fry onions until golden. Add curry leaves and curry powder and fry for 1 minute longer. Add stock, chicken and celery and simmer for 20 minutes. Remove chicken and dice. Add chicken and coconut milk to soup and bring to almost boiling point again. Adjust seasoning. Serve with rice and lemon slices.

Source:
Sundays at Moosewood Restaurant, Simon & Schuster

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