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Mulligatawny soup

Mulligatawny soup
Recipe type: soups
Cuisine: Indian
Serves: 4
Prep time:
Cook time:
Total time:
Here's a hearty chicken and vegetable soup to warm up your insides and fill you up!
  • 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
  1. 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.
  2. 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.
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.
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