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Mulligatawny Soup

1 tbsp olive oil
1 large brown onion, finely diced
2 cloves garlic, crushed
¼ cup Indian Korma curry paste
1 zucchini, grated
1 carrot, grated
2 stalks celery, diced
500g chicken thigh fillets, finely chopped
2 tbsp tomato paste
1 1/2 tbsp chicken stock powder
8 cups water
1/3 cup basmati rice
150ml coconut cream

Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook for 5 minutes. Add curry paste. Cook for 1 minute. Add zucchini, carrot and celery. Cook for 5 minutes. Then add chicken. Stir to combine. Add tomato paste. Cook for 10 minutes or until vegetables are just tender and chicken browned.
Add chicken stock powder and 8 cups water. Bring to boil. Add rice. Reduce heat to low. Simmer for 30 minutes or until rice is tender and chicken cooked through. I blended my soup still leaving some chunks. Stir through coconut cream and serve.

Mulligatawny is an English soup after an Indian recipe. The name originates from the Tamil words mullaga/milagu and thanni, which are translated as “pepper-water.”
The original dish wasn’t a soup but a sauce that was served with rice.
We first tried this soup at the Sydney Qantas Club Lounge. My son loved it so much and has been requesting it for the last few months and today Ifinally had a go at making it.

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