Chicken Mulligatawny Soup With Apples

• 1 tablespoon peanut oil
• 1 medium yellow onion, peeled and thinly sliced
• 3 garlic cloves, peeled and thinly sliced
• 1 tablespoon Madras curry powder
• 4 cups chicken stock, preferably homemade
• 3 cups precooked roast chicken, shredded
• 1 tart apple such as Granny Smith, peeled and diced (about 1 cup)
• Juice of half a lemon (about 2 tablespoons)
• 1 cup unsweetened coconut milk
• Juice of 1 lime (about 2 tablespoons)
• Salt and freshly ground pepper
• 1/2 cup fresh cilantro leaves, finely chopped

1. 1. In a large saucepan or Dutch oven, heat the peanut oil. Add the onion and cook over medium heat, stirring frequently, until it is soft but not brown, about 5 minutes. Add the garlic and curry powder and cook until fragrant, about 1 minute longer.
2. 2. Add the stock and chicken to the saucepan, cover and simmer over low heat for 10 minutes. Meanwhile, in a medium bowl, toss the apple with the lemon juice.
3. 3. Whisk the coconut milk and lime juice into the soup. Remove the soup from the heat and season with salt and pepper. Divide the soup among four bowls and garnish with the apple mixture and cilantro. Serve immediately

peanut oil, yellow onion, garlic, curry powder, chicken stock, chicken, apple, lemon, unsweetened coconut milk, lime, salt, fresh cilantro

Taken from www.epicurious.com/recipes/member/views/chicken-mulligatawny-soup-with-apples-50175246 (may not work)