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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 180.0
  • Total Fat: 5.2 g
  • Cholesterol: 0.1 mg
  • Sodium: 172.8 mg
  • Total Carbs: 20.4 g
  • Dietary Fiber: 1.7 g
  • Protein: 25.0 g

View full nutritional breakdown of Mulligatawny Reboot (Spiced Coconut Tuna Chowder) calories by ingredient
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Mulligatawny Reboot (Spiced Coconut Tuna Chowder)

Submitted by: MRS_MORRIS

Introduction

This recipe was adapted from soupaddict.com, originally a chicken version among other ingredients. I've tweaked this and twisted it, and miraculously came up with this divine concoction! Thanks soupaddict for the inspiration! This recipe was adapted from soupaddict.com, originally a chicken version among other ingredients. I've tweaked this and twisted it, and miraculously came up with this divine concoction! Thanks soupaddict for the inspiration!
Number of Servings: 8

Ingredients

    1 tsp. Avocado Oil (I like Grove's Lime Infused)
    2 cans lite tuna in springwater (I use Sealord lite, reserve the liquid to add to stock)
    1/2 tsp. ground cumin
    1/2 tsp. ground ginger
    2 tsp. garam masala
    1 pinch cayenne pepper
    1/2 tsp. salt
    1 Tbs. Rice Flour

    1 tsp. Avocado Oil (I like Grove's Lime Infused)
    1 medium onion, chopped
    1 stalk baby bok choy, chopped
    1 carrot, chopped
    3 cloves of garlic, minced
    1 Tbs. garam masala
    2 tsp. curry powder (mild or hot, your choice)
    1 quart (4 c.) chicken stock or broth (I use Massel's salt reduced chicken broth, its totally vegetarian and awesome flavour)
    150 g Hard/Firm Tofu, diced into chunks
    1 tart apple (such as Granny Smith or Honeycrisp), peeled and grated
    1 can (about 14oz) coconut milk or cream, well shaken (I use a lowfat coconut cream)
    salt and pepper to taste

Directions

1. Heat oil in a 5 qt stock pot or dutch oven over medium until shimmering.

2. Toss tuna with the seasonings and flour and add to pot. Heat, stirring constantly until spices are fragrant — remove to a plate or bowl and set aside.

3. Add 1 tsp. avocado oil to pot (still on medium heat). When melted and shimmering, add onions, celery and carrots. Saute until soft. Add garlic and saute, stirring until fragrant (just a couple of minutes).

4. Stir in garam masala, curry powder and a generous pinch of salt, coating the vegetables.

In a small bowl, stir cornflour with a little of the broth until dissolved, set aside.

5. Add the chicken stock to pot and turn heat to high. Bring the soup to a boil, stir in the tofu chunks, and reduce heat back to medium-low. Partially cover and to cook for 15 minutes. Return to a simmer and slowly stir in your cornflour mixture and stir until soup has thickened slightly (about 2-3 minutes). Add the grated apple, baby bok choy and the reserved chicken and cook for 5 minutes more. Taste and add salt as necessary.

6. Turn heat to simmer and add coconut milk, stirring to mix thoroughly. Heat for 5 minutes more, and do one final tasting, adding salt and pepper to suit.
Serve immediately!

Serving Size: Makes 8 cups (8 servings =1 cup each for appetizer, or 4 servings = 2 cups each as a main)






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