Description
Mulligatawny Soup is a warming delight that brings a burst of flavor to your table, making it perfect for chilly evenings or cozy gatherings. This hearty soup combines tender chicken and an aromatic mix of spices, all enveloped in creamy coconut milk. With its rich flavors and comforting texture, this dish appeals to all ages and is straightforward to prepare. Whether served as an appetizer or a main course, Mulligatawny Soup is sure to become a beloved staple in your home.
Ingredients
Scale
- 1 pound boneless chicken (sliced into strips)
- 3 tablespoons olive or coconut oil
- 1 small onion (chopped)
- 2 ribs celery (chopped)
- 1 carrot (peeled and chopped)
- 2 cloves garlic (minced)
- 1 quart chicken broth
- 1/2 cup uncooked white rice
- 14-ounce can coconut milk
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 2 teaspoons garam masala
- 1 pinch cayenne pepper
- 1/2 teaspoon salt
- 1 sweet-tart apple (peeled)
Instructions
- In a large stock pot, heat 1 tablespoon of oil over medium heat. Add chicken strips seasoned with spices and flour; brown on all sides before setting aside.
- In the same pot, add another tablespoon of oil and sauté onions, celery, and carrots until soft. Stir in minced garlic until fragrant.
- Push vegetables aside and add remaining oil. Sprinkle spices over the hot oil; stir to form a roux.
- Gradually mix in chicken broth; bring to a gentle boil before adding rice. Reduce heat and simmer for about 15 minutes.
- Grate apple into the pot along with reserved chicken; cook for an additional 5 minutes.
- Stir in coconut milk on low heat; allow to warm through before serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 70mg