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–+ servings

Mulligatawny Soup

Chicken slow-simmered in a tapestry of spices before coconut cream is stirred in to create a velvety, hauntingly aromatic broth.
Print Recipe
Prep Time: 35 minutes
Total Time: 35 minutes
Course: Soup
Cuisine: Indian
Servings: 4 servings
Calories: 345kcal

Ingredients

  • 400 g chicken breast cubed
  • 2 tbsp ghee
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 tbsp fresh ginger grated
  • 1 cup cauliflower riced
  • 400 ml full-fat coconut milk
  • 2 cups chicken stock
  • 1 tsp curry powder
  • 1/2 tsp turmeric
  • 1/2 tsp cumin powder
  • 1 tbsp lemon juice
  • Fresh coriander to serve

Instructions

  • Heat ghee and cook onion until soft, 5 minutes.
  • Add garlic, ginger, and spices; cook 2 minutes.
  • Add chicken and brown lightly, 3 minutes.
  • Add stock and cauliflower; bring to a boil.
  • Reduce heat and simmer 15 minutes.
  • Add coconut milk; simmer 5 more minutes.
  • Use a stick blender to partially blend — leave some texture.
  • Finish with lemon juice and serve with coriander.

Nutrition

Serving: 1serving | Calories: 345kcal | Protein: 27g | Fat: 24g | Fiber: 2g
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