Mulligatawny Soup

This soup is a little spicy, but oh so good. The list of ingredients may seem daunting but you can find them in most good supermarkets. I encourage you to gather your ingredients and try something new!
The chicken:
1 T. flour
2 t. garam masala
1 t. curry powder
1 t. salt
1/2 t. pepper
1 T. canola oil
1 1/2# chicken, cut into small thin strips

The soup:
2 T. butter
1 medium onion, chopped
2 ribs of celery, chopped
2 medium carrots, chopped
3 cloves of garlic, minced
1 T. flour
1 T. garam masala
2 t. curry powder
4 c. chicken stock
1 stalk lemongrass
1 medium apple, peeled and grated.
1/2 c. uncooked rice
1 c. coconut milk

Heat the oil in a large soup pot. Combine the flour, masala, curry, salt and powder. Sprinkle over chicken and add to the pot. Cook until the chicken is browned. Remove from the pot.

Add butter to the pan. Melt. Add onion, celery, carrots and garlic. Cook until soft, about 8 minutes. Push the vegetables to one side of the pot. Add the flour, masala, curry, and a splash of chicken broth. Stir until a paste forms. Mix in with vegetables, return chicken to pan. Add remaining chicken broth, and lemongrass. Bring to a boil and add rice and apple. Cook at a simmer for 20 minutes, remove lemongrass. Stir in coconut milk and serve.