Mulligatawny Soup
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Mulligatawny Soup

Submitted by: Marci Iacoe

Prep Time: 10 Minutes

Cook Time: 1 Hour

Servings: 4

A delicious soup with curry and coconut milk


    1/2 c. homemade coconut milk

    1/4 c. brown rice

    6 oz. chicken breast

    1/2 c. onion

    sea salt to taste

    2 stlk. celery

    black pepper to taste

    1 med. carrot

    dried thyme to taste

    1/4 c. butter

    1 1/2 tbsp. spelt flour

    1 1/2 tsp. curry powder

    4 c. chicken broth

    1/2 med. red apple


Heat butter in a skillet over medium heat. Add chopped onions, chopped celery, and diced carrot. Saute until veggies are crisp-tender. Add flour and curry powder, and cook for about 5 minutes. Add chicken broth, bring to a boil, reduce heat, and simmer for about 30 minutes.

Add cored and chopped apple, rice, chicken (cut into cubes), sea salt, black pepper, and thyme. Simmer for 15-20 minutes, until rice is done. Stir in coconut milk.