Go Back
Print
Recipe Image
–
+
servings
Print Recipe
5
from
6
votes
Healthy Mulligatawny Soup
Healthy Mulligatawny Soup
- Our lighter Mulligatawny recipe is made with coconut milk and vibrant spices for a rich, bold, and healthy chicken curry soup!
Prep Time
10
mins
Cook Time
25
mins
Total Time
35
mins
Course:
Healthy, Soup
Cuisine:
English, Indian
Servings:
6
Calories:
366
kcal
Author:
Sommer Collier
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
US Customary
-
Metric
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!
Notes
Leftovers will keep well stored in an airtight container in the fridge for up to 3 days.
Nutrition
Serving:
1
cup
|
Calories:
366
kcal
|
Carbohydrates:
41
g
|
Protein:
26
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Cholesterol:
63
mg
|
Sodium:
613
mg
|
Potassium:
864
mg
|
Fiber:
3
g
|
Sugar:
13
g
|
Vitamin A:
3635
IU
|
Vitamin C:
7.7
mg
|
Calcium:
49
mg
|
Iron:
2.1
mg