Mulligatawny Soup with Apples
1 tablespoon peanut oil ( I used olive oil)
1 medium yellow onion, peeled and thinly
sliced
3 garlic cloves, peeled and thinly sliced
1 tablespoon Madras curry powder (couldn't find "Madras" but I bet Tea Fountain in Mill Valley has it)
3 cups precooked roast chicken, shredded (I used an organic one from Good Earth Foods)
1 tart apple such as Granny Smith, peeled
and diced (about 1 cup)
Juice of half a lemon (about 2 tablespoons)
1 cup unsweetened coconut milk (from a can)
Juice of 1 lime (about 2 tablespoons)
Salt and freshly ground pepper
½ cup fresh cilantro leaves, finely chopped
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1. In a large saucepan or Dutch oven, heat the oil. Add
the onion and cook over medium heat, stirring frequently, until it is soft but
not brown, about 5 minutes. Add the garlic and curry powder and cook until
fragrant, about 1 minute longer.
2. Add the stock and chicken to the saucepan, cover and simmer
over low heat for 10 minutes. Meanwhile, in a medium bowl, toss the apple with
the lemon juice.
3. Whisk the coconut milk and lime juice into the soup. Remove the soup
from the heat and season with salt and pepper. Divide the soup among four bowls
and garnish with the apple mixture and cilantro. Serve immediately.
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