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Mulligatawny Soup

Mulligatawny Soup
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Mulligatawny Soup is a delightful fusion of spices and tender chicken, making it an ideal choice for cozy evenings or gatherings. This hearty dish offers a perfect balance of flavor and comfort, thanks to its aromatic blend of spices like garam masala and curry powder. With fresh vegetables and creamy coconut milk, Mulligatawny Soup is nutritious, filling, and versatile enough for any season. Whether served as an appetizer or main dish, this soup warms the soul and pleases the palate.

Ingredients

Scale
  • 1 pound boneless chicken (breast or thighs)
  • 1 quart chicken broth
  • 14 ounces coconut milk
  • 1 sweet-tart apple (peeled)
  • 1 small/medium onion
  • 2 ribs celery
  • 1 carrot
  • 2 cloves garlic
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 2 teaspoons garam masala
  • 1 pinch cayenne pepper
  • 1/2 teaspoon salt
  • 1 tablespoon flour
  • 3 tablespoons olive or coconut oil (divided usage)
  • 1/2 cup uncooked white rice

Instructions

  1. Heat 1 tablespoon of oil in a stock pot over medium heat.
  2. Toss chicken strips with flour and seasonings; brown in the pot until fully cooked. Remove and set aside.
  3. Add another tablespoon of oil, then sauté chopped onions, celery, carrots, and minced garlic until soft.
  4. Push veggies aside; bloom garam masala and curry powder in the remaining oil before mixing back in.
  5. Pour in the chicken broth; bring to a gentle boil. Add rice and cook on low for about 15 minutes.
  6. Grate the apple into the soup; return chicken to pot and simmer for another 5 minutes.
  7. Lower heat and stir in coconut milk; heat through before serving.

Nutrition

Find it online: https://myrecipestories.com/mulligatawny-soup/