Mulligatawny

I started making this after watching the Seinfeld Soup Nazi episode that mentions Mulligatawny and curiosity got the better of me. This would be just as delicious with shrimp or fish instead of chicken.

Helen

---

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 carrots, diced
• 2 celery, diced
• 1 red pepper, diced
• 1 green pepper, diced
• 2 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon curry powder
• 1 tablespoon tumeric
• 1 teaspoon ground coriander
• 1 (14-ounce) can diced tomatoes
• 5 cups chicken broth
• 1/2 of one boneless skinless chicken breast
• 2/3 cup white rice
• 1 (14-ounce) can coconut milk
• 1 tablespoon lemon juice

Heat olive oil in a large pot over medium heat. Add onion, carrot and celery an cook until soft. Add peppers and cook for 5 minutes more. Add salt, pepper, tumeric, curry and coriander. Stir until fragrant. Add tomatoes and stir, scraping the bottom of the pot to get any stuck bits.

Add chicken broth and chicken breast and bring to a simmer. Simmer for 25 minutes, until chicken is done. Remove chicken breast and let cool.

Add 1/2 cup white rice to pot and cook, stirring occasionally for 20 minutes, until rice is done. Shred chicken and add to the pot along with coconut milk. Stir to heat through. Stir in lemon juice and serve.