MULLIGATAWNY SOUP

Here's my adaptation of a recipe I found on Simply Recipes.

1 onion, diced

2 celery, chopped

2 carrots, chopped

3 tbsp. Epicure's Mango Curry Dip Mix

salt

2 chicken breasts, chopped (mine were already cooked in the slow cooker when I made homemade chicken stock overnight. You could use raw chicken and just let it cook in the soup.)

2 c. chicken stock

2 c. water

1/3 c. basmati rice

1 granny smith apple, chopped

1/2 c. coconut milk

Heat some butter and olive oil in a pot and add vegetables. Cook for about 5 minutes over medium heat, then add Mango Curry dip mix and salt. Cook for another minute and then add chicken, chicken stock, and water. Bring to a boil and add rice and apple, then reduce heat and cover for 15 minutes. Stir in coconut milk.