Chicken Mulligatawny Soup

Chicken mulligatawny soup, a traditional dish with Indian and English origins, is spicy chiles and chicken breasts simmered in coconut milk.

• Preparation Time: 35 mins
• Cooking Time: 24 mins
• Total Time: 59 mins
• Calories: 280 Calories

Ingredients

• 1 (14 ounce) can coconut milk
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 1 lime, cut into wedges
• 1 carrot, finely chopped
• 2 tablespoons curry powder
• 2 skinless, boneless chicken breast halves
• 2 cups fresh spinach
• 3 tablespoons minced ginger
• 1 jalapeno pepper, finely chopped, or more to taste
• 1 Granny Smith apple, finely chopped
• 1 cup seeded and chopped tomatoes
• 3 cups cooked jasmine rice
• 0.5 teaspoon red pepper flakes
• 0.5 teaspoon garam masala
• 0.25 cup chopped cilantro, or to taste

Recipe Instructions

Step 1

Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.

Step 2

Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.

Step 3

Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.