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Chicken Mulligatawny Soup
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Prep Time:
35 minutes
Cook Time:
24 minutes
Total Time:
59 minutes
Spicy chicken mulligatawny soup: Indian-English fusion with chiles, chicken, and creamy coconut milk.
Ingredients:
  • 1 Granny Smith apple, finely chopped
  • 1 small onion, finely chopped
  • 2 stalks celery, finely chopped
  • 1 carrot, finely chopped
  • 1 jalapeno pepper, finely chopped, or more to taste
  • 3 tablespoons minced ginger
  • 2 tablespoons curry powder
  • 3 cloves garlic, minced
  • 0.5 teaspoon garam masala
  • 0.5 teaspoon red pepper flakes
  • 2 tablespoons olive oil
  • 4 cups chicken broth
  • 1 cup seeded and chopped tomatoes
  • 2 skinless, boneless chicken breast halves
  • 1 (14 ounce) can coconut milk
  • 2 cups fresh spinach
  • 0.25 cup chopped cilantro, or to taste
  • 3 cups cooked jasmine rice
  • 1 lime, cut into wedges
Instructions:
  • In a stockpot over medium-high heat, saute a flavorful mix of apple, onion, celery, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in olive oil until just starting to soften, about 3 to 5 minutes.
  • In a pot, combine chicken broth and tomatoes and bring to a boil. Reduce heat to a simmer, add chicken breasts, cover, and cook for about 15 minutes until chicken is cooked through and tender.
  • Shred the chicken in the pot, then incorporate the luscious coconut milk and fresh spinach. Once the spinach just starts to wilt, after about 1 minute, take the soup off the heat. Serve in bowls with 1/2 cup of cooked rice, topped with cilantro, and a lime wedge on the side for squeezing. Enjoy!

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