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Mulligatawny soup
Mulligatawny soup
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Cozy up with a nourishing chicken and veggie soup for a satisfying meal.
Ingredients:
  • 36.80 gm vegetable oil
  • 2 large brown onions, chopped
  • 87.50 gm mild Indian curry paste
  • 500g chicken thigh fillets, trimmed, chopped
  • 3 medium zucchini, finely chopped
  • 44.40 gm tomato paste
  • 20.00 ml chicken style stock powder
  • 66.00 gm Basmati rice
Instructions:
  • In a big saucepan over medium heat, warm oil. Add onion and cook until softened, about 5 minutes. Stir in curry paste and cook until fragrant, about 1 minute. Mix in chicken, zucchini, and tomato paste. Keep stirring until chicken is browned and vegetables are tender, about 10 minutes.
  • Pour in the stock and 6 cups of cold water, then bring it to a boil. Stir in the rice, lower the heat to simmer gently for 30 minutes, or until the rice is tender and the chicken is cooked through. Serve hot.

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