| Mulligatawny soup |
Cuisine: Indian
Author: EasyRecipes .
Prep time: 15 mins
Cook time: 45 mins
Total time: 1 hour
Here's a hearty chicken and vegetable soup to warm up your insides and fill you up!
Ingredients
- 2 tablespoons vegetable oil
- 2 large brown onions, chopped
- ¼ cup mild Indian curry paste
- 500g chicken thigh fillets, trimmed, chopped
- 3 medium zucchini, finely chopped
- 2 tablespoons tomato paste
- 1 tablespoon chicken stock powder
- ⅓ cup basmati rice
Instructions
- Heat oil in a large saucepan over medium heat. Add onion. Cook for 5 minutes or until onion has softened. Add curry paste. Cook for 1 minute or until fragrant. Add chicken. Stir to coat. Add zucchini and tomato paste. Cook for 10 minutes or until vegetables are just tender and chicken browned.
- Add stock and 6 cups cold water. Bring to the boil. Add rice. Reduce heat to low. Simmer for 30 minutes or until rice is tender and chicken cooked through. Serve.
Notes
You could use 500g diced lamb instead of chicken.
All about freezing soup: Ladle cooled soups in to airtight containers or snap-lock bags. Freeze for up to 2 months. Thaw in fridge overnight. To reheat, place soup in a saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 minutes or until heated through.
All about freezing soup: Ladle cooled soups in to airtight containers or snap-lock bags. Freeze for up to 2 months. Thaw in fridge overnight. To reheat, place soup in a saucepan over medium-low heat. Cook, covered, stirring occasionally, for 20 minutes or until heated through.
Recipe by Mithila.net at https://www.mithila.net/salads/soups/mulligatawny-soup-7581.html