Banish the winter blahs with a bit of exotic bliss! This warming Thai Coconut Mulligatawny Soup with its origins in India has a rich fusion of flavors but is simple to make and features our collagen-rich instant bone broth.
Ingredients:
- 2 tbsp unsalted butter/oil (for cooking)
- 1 medium white onion diced
- 2 celery stalks diced
- 1 large carrot peeled and diced
- SPICE BLEND (1½ Tbsp curry powder, 1 tsp salt, 1 tsp ground cumin, ½ tsp black pepper, ½ tsp dried thyme, ½ tsp paprika, ½ tsp ground turmeric)
- 1-2 garlic cloves minced
- ½ Tbsp grated ginger root
- 2 green apples diced
- 1 14.5-oz. can diced tomatoes
- 1 14-oz. can coconut milk
- 4 cups of water
- 1-2 packets of Bone Brewhouse Thai Coconut instant bone broth
- ¼ cup uncooked basmati rice
- ½ cup uncooked red lentils
- 1 cup shredded cooked chicken
Optional Garnishes: a dollop of plain Greek yogurt, chopped parsley, red chili flakes
Directions:
- Add butter/oil to a pot, add onions, celery and carrots and sauté for 5-6 minutes.
- Add spices (curry powder, salt, cumin, pepper, thyme, paprika and turmeric); stir until well combined.
- Add garlic, ginger, apples and tomatoes, cook for 5 mins.
- Add coconut milk, water, Instant Bone Broth packet (Thai Coconut), rice, lentils and chicken; stir until well combined. Bring mixture to a boil and then reduce heat to medium-low.
- Simmer for 40-45 minutes, or until lentils are cooked.
- When serving, add a dollop of greek yogurt, parsley and red chili flakes.
Enjoy!!
