Hearty Chicken Mulligatawny Soup Recipe
Prep Time:
5 minutes
Cook Time:
55 minutes
Servings:
4 Servings
Ingredients
  • 2 tablespoons coconut oil
  • 1 teaspoon cumin seeds
  • ½ teaspoon mustard seeds
  • 1 onion, finely chopped
  • 1 large or 2 medium carrots, finely chopped
  • 1 stick celery, finely chopped
  • 1 inch chunk ginger, finely chopped or grated
  • 2 cloves garlic, crushed
  • 1 tablespoon mild curry powder
  • 2 bay leaves
  • 1 (13.5 ounce) can coconut milk
  • 3 cups chicken stock
  • 14 ounces chicken thighs, boneless and skinless
  • 2 apples, chopped into small chunks
  • ⅓ cup basmati rice, uncooked
  • ¼ cup chopped scallions
  • ¼ cup roughly chopped cilantro
Directions
  1. Heat up a large, deep pan over medium heat. Add the coconut oil and then toast the cumin seeds and mustard seeds in the pan until they are fragrant and begin to make a popping noise.
  2. Add the onion, carrots, celery, ginger, and garlic to the pan and sauté for 8 to 10 minutes until the vegetables are softened.
  3. Add the curry powder, bay leaves, coconut milk, chicken stock, and chicken thighs to the pan.
  4. Place a cover on the pan and reduce the heat to medium-low heat, then leave the chicken to poach in the pan for 10 minutes until cooked through. Remove from the pan.
  5. Add the basmati rice and the chopped apples to the pan, and let the pan gently simmer for 10 to 12 minutes, until the rice is cooked through.
  6. Shred or cut the poached chicken into small pieces, then, once the rice has cooked through, return the chicken to the pan.
  7. Season the soup with salt and pepper, to taste, and then serve the finished mulligatawny soup hot and fresh, topped with sliced scallions and roughly chopped cilantro.