Mulligatawny Soup - Beth's version
- Number of Servings: 6
Ingredients
Olive Oil, 2 tbsp Celery, raw, 2 stalk - dicedCarrots, raw, 2 medium - dicedJalapeno Pepper, 1 pepper - diced (don't remove seeds if you like your soup spicier)Lentils, .25 cup (dried)Curry powder, 1.5 tbsp Onion (Yellow), 1/2 medium size - diced Basmati Rice 1.5 cups cooked Chicken Breasts - 4 cooked and shreddedKnorr Simply Chicken Broth, 4 cup Coconut Milk - Thai Kitchen brand - 1 small tin (160 ml)(remove)
Saute celery, onions, carrots and jalapeno pepper in olive oil on low until onions are translucent. **if you like your soup spicier, leave the seeds from the pepper & add to the stock** Stir in curry powder to blend and cook for a minute. Pour in stock, add dried lentils and bring to a boil. Reduce heat and simmer for 30 minutes.
While stock is simmering, cook rice (if not already prepared), and shred chicken. I use the breasts from 2 in-store cooked whole chickens.
When soup is done, puree in a blender (a little at a time if soup is still hot, as it will go all over the place). Once all the soup is blended to a puree, return to pot and season with salt and pepper. Add shredded chicken to warm through and get the flavour of the chicken into the broth (simmer for approx 5-10 minutes). If you like your soup a little thinner, just add water to adjust the consistency.
Just before serving, add coconut milk, stirring to blend, and then rice, stirring to incorporate though.
Makes six 1.5 cup servings
Serving Size: makes 6 - 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHJ423.
While stock is simmering, cook rice (if not already prepared), and shred chicken. I use the breasts from 2 in-store cooked whole chickens.
When soup is done, puree in a blender (a little at a time if soup is still hot, as it will go all over the place). Once all the soup is blended to a puree, return to pot and season with salt and pepper. Add shredded chicken to warm through and get the flavour of the chicken into the broth (simmer for approx 5-10 minutes). If you like your soup a little thinner, just add water to adjust the consistency.
Just before serving, add coconut milk, stirring to blend, and then rice, stirring to incorporate though.
Makes six 1.5 cup servings
Serving Size: makes 6 - 1.5 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user BETHJ423.
Nutritional Info Amount Per Serving
- Calories: 269.5
- Total Fat: 10.8 g
- Cholesterol: 45.6 mg
- Sodium: 457.9 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 2.2 g
- Protein: 21.6 g
Member Reviews