Chicken mulligatawny soup recipe | Sainsbury`s Magazine

Ingredients

• 1 tbsp vegetable oil
• 2 tbsp coconut oil
• 1 large onion, finely chopped
• 2 large carrots, finely chopped
• 2 celery stalks, finely chopped
• 30g peeled root ginger, finely grated
• 1½ tbsp mild curry powder
• ½ tsp fine sea salt
• 2 bay leaves
• 1 x 320g pack chicken thigh fillets, trimmed and halved
• 1 x 400ml tin full-fat coconut milk
• 750ml chicken stock, made using 1 stock pot or cube - use gluten-free stock if required
• 2 red-skinned eating apples
• 75g dried basmati rice, rinsed
• juice of 1 lemon
• 10g coriander, roughly chopped
• 1 spring onion, diced