Mulligatawny Soup

Ingredients

30g butter
2 medium onions, chopped
8 curry leaves (optional)
1 tbsp curry powder
6 c chicken stock
4 chicken thighs, boned
1 c thinly sliced celery
2 c coconut milk
salt and pepper
2 c hot cooked rice
lemon slices

Method

Heat butter in a pan and fry onions until golden. Add curry leaves and curry powder and fry for 1 minute longer.

Add stock, chicken and celery and simmer for 20 minutes. Remove chicken and dice. Add chicken and coconut milk to soup and bring to almost boiling point again.

Adjust seasoning. Serve with rice and lemon slices.

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