MULLIGATAWNY

• 분량: SERVES 4

재료

2 tablespoons butter

1 medium carrot, cut into ½4-inch dice

½ medium onion, cut into ½4-inch dice

1 stalk celery, cut into ¼-inch dice

1 tablespoon curry powder

½ teaspoon ground cumin

¼ teaspoon ground turmeric

Pinch of cayenne

¼ cup flour

6 cups White Chicken Stock (page 245) or low-sodium, store-bought chicken broth

½ cup canned, unsweetened coconut milk

1 boneless, skinless chicken breast, cut into ½-inch dice

2 tablespoons lemon juice

Salt

Freshly ground black pepper

2 tablespoons sliced cilantro

방향

Melt the butter in a heavy-bottomed pot set over medium heat. Add the carrot, onion, and celery and cook until softened but not browned, approximately 4 minutes.

Add the curry, cumin, turmeric, cayenne, and flour. Cook, stirring, for 3 to 5 minutes. Gradually add the stock, stirring to keep lumps from forming, then add the coconut milk in the same manner.

Add the chicken and cook at a simmer until cooked through, approximately 5 minutes. Stir in the lemon juice and season with salt and pepper.

To serve, ladle the soup into individual bowls and garnish with the cilantro.