Mulligatawny soup

Heres a hearty chicken and vegetable soup to warm up your insides and fill you up!

Recipe «Mulligatawny soup» presented in category Recipes / Soups, to prepare this dish you will need no more 45 minutes. To make this dish at home by prescription from the author sheff would need: 2 tbsp vegetable oil, 2 large brown onions, chopped, 1/4 cup mild Indian curry paste, 500g chicken thigh fillets, trimmed, chopped, 3 medium zucchini, finely chopped , 2 tbsp tomato paste, 1 tbsp chicken stock powder, 1/3 cup Basmati rice .

Ingredients:

• 2 tbsp vegetable oil 
• 2 large brown onions, chopped 
• 1/4 cup mild Indian curry paste 
• 500g chicken thigh fillets, trimmed, chopped 
• 3 medium zucchini, finely chopped 
• 2 tbsp tomato paste 
• 1 tbsp chicken stock powder 
• 1/3 cup Basmati rice 

Instructions

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.