Chicken Mulligatawny Soup

Ingredients

• •2 apples
• •½ cup basmati rice
• •2 teaspoons butter
• •1 cup carrots
• •⅛ teaspoon cayenne pepper
• •1 cup celery
• •2 liters chicken stock
• •2 tablespoons curry powder
• •3 tablespoons flour
• •1 tablespoon ginger
• •¾ cup lite coconut milk
• •1 onion
• •salt and pepper
• •1 pound chicken breast

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Method

From foodista.com — read the original

1. 1Heat the butter in a large pot over medium heat.
2. 2Add the onions, celery, carrots, apples and ginger. Saut for 5 minutesstirring occasionally.
3. 3Mix in the flour, curry powder and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice chopped chicken and 1 tsp. salt. Bring to a boil and lower the heat to a simmer. Simmer for 15 minutesor until the rice is tender and the chicken has cooked through.
4. 4Add the coconut milk and salt and pepper to taste.
5. 5Garnish with toasted almonds or cilantro!