Easy Mulligatawny

If you’re like me, the first time you heard of mulligatawny was from the soup natzi on Seinfeld. Everyone made such a fuss about how good it tasted that I became intrigued. I HAD to find the recipe for this soup. Over the years I’ve tried a number of recipes, some way too complicated and time consuming, and others quicker but lacking flavor. Recently I came up with one gluten free version that has since become a family favorite. I dare you to try it. It will be a favorite of yours too.

Serves 4

324 calories per portion

15 minute prep and 1 hr cooking

Ingredients

1 medium chopped onion

2 medium carrols chopped

2 stalks celery

1/2 chille pepper (You can skip if you prefer your soup not too hot)

3 tblsp butter

2 tsp curry

pinch of thyme

2 tblsp cornstarch

4 cups chicken broth

1/2 apples peeled and chopped

1/2 cup rice (I use brown rice for added nutrition)

2 chicken breasts cut into cubes

salt and pepper to taste

1/2 cup coconut milk

Directions

melt butter in deep soup pan and add vegetables, cook at low heat until they start sweating. Add curry, thyme and cornstarch and mix well. Add chicken broth, bring to a boil, add rice and lower heat to a simmer. Cook covered for thirty minutes. Add chicken, and coconut milk and cook for another fifteen minutes, taste and adjust seasoning. It’s as easy as that.

Enjoy!