Christina's mulligatawny soup

Christina's Mulligatawny soup

In soup pot, melt:

• 1 tbs. coconut oil (or ghee)

When oil is hot, add and sautee until onion is translucent:

• 1c. chopped onion
• 3 cloves garlic, minced
• 2 tbs. grated ginger (keep your ginger in the freezer!)

Add to onion mixture and cook, stirring constantly, until fragrant (no more than a minute!):

• 2 tps. ground coriander
• 1 tsp. tumeric
• 1 1/2 tsp. cumin
• 1/4 tsp. cardamom (optional, start with a pinch and add more to taste)

Add to pot and simmer until flavors meld:

• 1/4 tsp. cayenne powder (I'd also recommend experimenting with a few chili peppers instead NOM)
• 1 tsp. salt (or to taste)
• 1 tbs. rice vinegar
• 5 cups chicken stock
• 1 sm. can unsweetened coconut milk

Make a roux and add to soup in a thin stream: 

• 1 tbs. corn starch and 1 tbs. cold water

Here's where it gets fun. What veggies do you have on hand? Suggestions:

• 3 baby bok choy, sliced thin
• 2 carrots, grated
• 1/2 sweet red pepper, diced
• 1 cup snow peas

Toss in:

• 2 cups shredded, roasted chicken (no more wondering what to do with leftovers!)

Serve with cilantro sprigs (or Thai basil) and Sriracha sauce. Got rice? put that in, as well.