Slow Cooker Mulligatawny Soup

For an easy dinner, try this simple 2-step curry chicken soup made in the slow cooker.

The ingredient of Slow Cooker Mulligatawny Soup

• 700g chicken thigh fillets fat trimmed
• 1 tablespoon finely chopped fresh ginger
• 3 teaspoon ground cumin
• 2 teaspoon ground coriander
• 1 4 teaspoon turmeric
• 1l 4 cups massel chicken style liquid stock
• 250ml 1 cup apple juice
• 110g 1 2 cup split yellow peas
• 125ml 1 2 cup passata
• 2 fresh bay leaves
• 1 small sprig fresh curry leaves
• 250g pkt microwave white rice
• 125ml 1 2 cup coconut cream plus extra to serve
• chilli powder to sprinkle

The Instruction of slow cooker mulligatawny soup

• place the chicken in a 3 5l slow cooker sprinkle with the ginger cumin coriander and turmeric season well with black pepper add the stock apple juice split peas passata bay leaves and curry leaves cover and cook on high for 4 hours or until peas are tender
• stir in the rice and coconut cream cook covered for further 1u00bd hours on high or until the rice is tender divide soup among serving bowls drizzle with extra coconut cream and sprinkle with chilli powder

Nutritions of Slow Cooker Mulligatawny Soup

calories: 353 72 calories
calories: 13 2 grams fat
calories: 7 4 grams saturated fat
calories: 32 3 grams carbohydrates
calories: 6 5 grams sugar
calories: n a
calories: 24 grams protein
calories: 72 milligrams cholesterol
calories: 715 milligrams sodium
calories: https schema org
calories: nutritioninformation

Bagikan Artikel ini