Main Course
Flavorful Chicken Mulligatawny Soup
Warm up your day with this cozy and aromatic soup that blends tender chicken with vibrant spices and hearty vegetables. It's a simple, comforting dish that's perfect for any season and easy to make at home.
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59 min
Total Time
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4
Servings
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Hard
Difficulty
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Ingredients
4
servings
Instructions
1
Step 1
Start by heating some olive oil in a large pot over medium-high heat. Toss in the apple, onion, celery, carrot, jalapeno, ginger, curry powder, garlic, garam masala, and red pepper flakes. Cook everything together, stirring often, until the veggies begin to soften, which should take about 3 to 5 minutes.
2
Step 2
Next, pour in the chicken broth and canned tomatoes. Bring the mixture up to a boil, then lower the heat to a gentle simmer. Add the chicken breasts to the pot, cover it, and let everything cook for around 15 minutes until the chicken is cooked through but still tender.
3
Step 3
Once the chicken is done, shred it right in the pot using two forks. Stir in the coconut milk and toss in the spinach. Keep the pot on the heat just long enough for the spinach to wilt—this should only take about a minute.
4
Step 4
To serve, spoon half a cup of cooked rice into each bowl, then ladle the soup over the top. Don’t forget to add a wedge of lime on the side for a fresh squeeze of brightness. Sprinkle with cilantro, and enjoy!
Why You’ll Love This Recipe
This soup is a perfect blend of spices and creamy texture that warms you up on chilly days. It’s hearty yet light, making it a satisfying meal any time. The combination of chicken, lentils, and aromatic spices creates a rich and comforting flavor.
Serving Suggestions
Serve with a side of warm naan bread or steamed basmati rice to soak up the delicious broth. A dollop of yogurt or a sprinkle of fresh cilantro on top adds a nice creamy and fresh contrast to the spices.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making the soup even tastier when reheated. For longer storage, freeze in portions and thaw in the fridge before reheating gently on the stove.
