Mulligatawny soup

Mulligatawny soup

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Mulligatawny soup

The ingredient of Mulligatawny soup

  1. 2 tablespoons vegetable oil
  2. 2 huge brown onions, chopped
  3. 1/four cup mild Indian curry paste
  4. 500g hen thigh fillets, trimmed, chopped
  5. 3 medium zucchini, finely chopped
  6. 2 tablespoons tomato paste
  7. 1 tablespoon Massel bird fashion inventory powder
  8. 1/3 cup Basmati rice

The instruction how to make Mulligatawny soup

  1. Heat oil in a big saucepan over medium heat. Add onion. Cook for five mins or till onion has softened. Add curry paste. Cook for 1 minute or until aromatic. Add fowl. Stir to coat. Add zucchini and tomato paste. Cook for 10 mins or until vegetables are simply tender and chook browned.
  2. Add inventory and 6 cups cold water. Bring to the boil. Add rice. Reduce heat to low. Simmer for half-hour or until rice is tender and fowl cooked via. Serve.

Nutritions of Mulligatawny soup

fatContent: 474.415 calories
saturatedFatContent: 28 grams fat
carbohydrateContent: 4.8 grams saturated fat
sugarContent: 24.9 grams carbohydrates
fibreContent:
proteinContent:
cholesterolContent: 28.6 grams protein
sodiumContent: 102 milligrams cholesterol

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