Mulligatawny Soup - Bill's Easy-to-Make

Recipe Ingredients

2		Chicken broth
2 teaspoons	10ml	Knorr's Chicken Stock Base
1 tablespoon	15ml	Curry powder
1/8 teaspoon	0.6ml	Mace
1 teaspoon	5ml	Ginger, powdered
1 teaspoon	5ml	Garlic, minced
1		Chicken breast, skinless, boneless - chopped
1		Apple, peeled, cored, chopped (medium)
2		Carrots, peeled, chopped
1/2		Onion - chopped (medium)
6 tablespoons	90ml	Besan (chickpea flour) - for thickening
1/2 teaspoon	2.5ml	Chile powder
1		Banana - peeled, chopped
6 oz	170g	Kerr's Mango nectar
6 oz	170g	Coconut milk - shake can before use
4 tablespoons	60ml	Cooking oil
		Lemon juice, fresh is best

Recipe Instructions

Put 2 tbsp. oil into soup pan and saute chicken. Remove when done and chop into small pieces.

Put 2 tbsp. oil into soup pan and saute onions and carrots until onions just start to turn brown.

Add the chicken broth and Knorr's chicken base. Add the garlic, banana and apple chunks, ginger, mace, chile powder and curry powder. Simmer for 30 minutes.

Use hand blender to puree soup until smooth.

Add the besan and cook for 10 minutes to thicken. Add the coconut milk and mango nectar and stir. The soup should be about as thick as a split pea soup. Use more besan if too thin.

Add the diced chicken.

To serve: Place a 1/4 cup of hot cooked rice in the center of a shallow soup bowl. Add soup to cover rice. Garnish with several teaspoons of lemon juice into soup.

Source:
Bill Wight

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