adapted from Mulligatawnski Soup (The Looneyspoons Collection by Janet and Greta Podleski)
1 tbsp butter or olive oil
1½ cup chopped celery
1½ cup chopped carrot
1 cup chopped onion
1 tsp minced garlic
500g cubed chicken, cooked (2 large chicken breasts)
1 tbsp grated ginger root
2 tsp curry powder
1 tsp chill powder
½ tsp cumin
3-6 whole cloves
4 cups low-sodium chicken broth (900ml tetra-box)
1 can diced tomatoes, drained (796 ml)
½ cup basmati rice
1 large apple, peeled and chopped
¾ cup coconut milk
Melt butter in a large pot over medium heat. Add celery, onions, carrots and garlic. Cook and stir for 3-5 minutes, until vegetables begin to soften.
Add cooked chicken, ginger root, curry powder, chili powder, cumin and cloves. Cook and stir for 1 more minute.
Add broth, tomatoes and rice. Bring to a boil. Reduce heat to low. Cover and simmer for 15 minutes.
Add apple. Simmer for 5 more minutes, until apple is tender but not mushy. Stir in coconut milk.