A flavorful and hearty soup with Indian origins, featuring a blend of vegetables, chicken, apples, and spices, perfect for a warming meal.
Preparation time
20min
Cooking time
30min
Ingredients
6 Servings
- 0.5 tsp black pepper
- 1 carrot
- 1 stalk celery
- 960 ml chicken broth
- 240 ml coconut milk
- 300 g cooked chicken
- 1.5 tbsp curry powder
- 15 g fresh cilantro
- 2 cloves garlic
- 1 green apple
- 15 ml lemon juice
- 1 onion
- 1 tsp salt
- 60 g unsalted butter
- 120 g white rice
Directions
Step 1
Melt the butter in a large pot over medium heat.
Step 2
Add the diced onion, carrot, and celery. Cook until the vegetables are softened, about 5 minutes.
Step 3
Stir in the diced apple and minced garlic. Cook for another 2 minutes.
Step 4
Add the curry powder and mix well to coat the vegetables.
Step 5
Pour in the chicken broth and bring the mixture to a boil.
Step 6
Add the cooked chicken and rice to the pot. Reduce the heat and simmer until the rice is tender, about 20 minutes.
Step 7
Stir in the coconut milk, salt, and black pepper. Adjust seasoning to taste.
Step 8
Simmer for an additional 5 minutes to allow the flavors to meld.
Step 9
Add the lemon juice and chopped cilantro just before serving.
Step 10
Serve hot and enjoy your Mulligatawny Soup.