How to make it

  • In deep skillet, heat oil over medium high heat. Add onion, carrot and celery; cook, stirring occasionally, until tender but not browned, about 10 minutes. Stir in gingerroot, garlic, curry paste, salt and pepper and cook one minute.
  • Pour in coconut milk and chicken stock and bring to a boil. Add squash and reduce heat to simmer for 15 minutes. Add apple and chicken and cook just until apples are tender but still hold their shape, about 10 minutes more.
  • Sprinkle with coriander and serve with warm naan bread or cooked basmati rice.
  • Alternatives:
  • Replace 1/2 cup of the chicken stock with your favorite dry white wine

Reviews & Comments 6

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    " It was excellent "
    victoriaregina ate it and said...
    I love it!
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    " It was excellent "
    diannehocut ate it and said...
    Goes with my theme of eating sesonally...food always tastes so good when you do that! 5UP

    Dianne
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    " It was excellent "
    wynnebaer ate it and said...
    One of my favorite soups!!
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    " It was excellent "
    spinach1948 ate it and said...
    Real good sounding.
    Hi 5.
    ED
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    " It was excellent "
    momo_55grandma ate it and said...
    great tasty recipe luv the ingredients hih5 thanks
    Was this review helpful? Yes Flag
    " It was excellent "
    valinkenmore ate it and said...
    Love the sounds of this. My Dad traveled in India and when he returned he made a wonderful Mulligatawny Soup - it had chicken, split peas, rice and curry - plenty of other spices and items but I never got the recipe from him. Thanks for posting this - sounds wonderful! Have a good Sunday.
    Valerie
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