Mulligatawny Soup (Curried Chicken and Rice Soup) thermomix

recipecommunity.com.au

Stephanie Hunt

40 g red lentils

120 g Boiling water

150 g basmati rice, washed

900 g water

100 g celery stalks (including leaves), chopped to 5cm lengths

200 g carrots, chopped into 3cm pieces

100 g Capsicum, seeds removed

100 g leek, cut to 4cm lengths

2 cloves garlic, peeled

1.5 cm ginger, sliced into coins

1 onion, peeled and halved

1.5 tsp curry powder

¼ tsp garam masala

⅛ tsp chilli powder

pinch cinnamon

15 g olive oil

1 tbsp flour

2 tomatoes, roughly chopped

1 tbsp tomato paste

1 litre chicken stock, (i use water and chicken stock paste)

140 g coconut milk

500 g skinless chicken thigh fillets, cut into thirds

Note: Ingredients may have been altered from the original.

Directions at recipecommunity.com.au

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