This is a fabulous soup! We all wished we had room for more. I had had a Mulligatawny stew/soup in a restaurant, and though that was good, this recipe surpassed the restaurant soup by far. I'm not fond of curry powder, and used red curry paste (to taste - about 1 tsp.) instead. I did substitute some cooked brown rice for the white rice, since I had some on hand. It was easy and relatively quick. This is certainly a step up from ordinary chicken soup! Don't be afraid of the apple; it suits the flavors perfectly. I used a Pink Lady apple. I'll make this again and again. Thanks for the great recipe.
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This is a fabulous soup! We all wished we had room for more. I had had a Mulligatawny...