Healthy Mulligatawny Soup Recipe
Our lighter Mulligatawny recipe is made with coconut milk and vibrant spices for a rich, bold, and healthier chicken curry soup!
Servings: 6
Calories: 366kcal
Ingredients
- 1 tablespoon butter
- 1 medium onion, chopped
- 1 cup celery, chopped
- 2 carrots, chopped
- 2 apples, peeled and chopped
- 1 tablespoons freshly grated ginger
- 3 tablespoon all-purpose flour (Potato Starch for gluten-free)
- 2 tablespoons Madras curry powder
- 1/8 teaspoon cayenne pepper
- 8 cups chicken stock
- ½ cup basmati rice (omit if on a Low Carb Diet)
- 1 pound boneless skinless chicken breast, chopped
- ¾ cup light coconut milk
- salt and pepper
- possible Garnishes: Cilantro and sliced almonds
Instructions
- Heat the butter in a large pot over medium heat. Add the onions, celery, carrots, apples and ginger. Sauté for 5 minutes—stirring occasionally.
- Mix in the flour, curry powder, and cayenne pepper. Stir another 3-5 minutes, then add the chicken stock, rice, chopped chicken, and 1 teaspoon salt.
- Bring to a boil and lower the heat to a simmer. Simmer for 15 minutes, or until the rice is tender and the chicken has cooked through.
- Add the coconut milk. Salt and pepper to taste. Garnish with toasted almonds or cilantro!
Video
Notes
Leftovers will keep well stored in an airtight container in the fridge for up to 3 days.
To Freeze: It will last in an airtight container for up to 3 months. For best results, store mulligatawny soup in the freezer without the rice and coconut milk, and add them in when you are reheating.
Nutrition
Serving: 1cup | Calories: 366kcal | Carbohydrates: 41g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 63mg | Sodium: 613mg | Potassium: 864mg | Fiber: 3g | Sugar: 13g | Vitamin A: 3635IU | Vitamin C: 7.7mg | Calcium: 49mg | Iron: 2.1mg