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A bowl of chicken soup with diced potatoes, carrots, chicken pieces, and fresh herbs, garnished with three lime slices, on a wooden table. Another bowl of soup and lime are partially visible in the background.
Penny Kovacs

Mulligatawny Soup

5 from 2 votes
Have you ever had Mulligatawny Soup?  If not, be prepared for a hug in a bowl thats full of spicy goodness (not too spicy though) that will warm you from your heart to your toes!  This soup is loaded with vegetables and warm spices like curry, cumin and a kiss of cayenne.  The coconut cream and chicken broth blend together for the most flavorful soup base.  Intrigued?  I hope so because this soup does not disappoint. 
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Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Servings: 6 people
Course: Brunch, Dinner, Lunch, Main Course
Cuisine: American, Indian
Ingredients Method

Ingredients
  

  • 2 lb Boneless Skinless Chicken Thigh I like Grass Roots Coop
  • 2 Tbsp Extra Virgin Olive Oil
  • 1 tsp Garlic Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Curry Powder
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 2 Tbsp Ghee I like Fourth & Heart
  • 2 cups Onion diced
  • 3 cloves Garlic minced
  • 1 Tbsp Curry Powder
  • 1 tsp Ground Cumin
  • 1/4 tsp Cayenne Pepper or more to taste
  • 1 tsp Salt
  • 2 Pink Lady Apple small, peeled, cored and diced
  • 1 cup Celery sliced
  • 1 cup Carrots sliced
  • 13 1/2 oz Coconut Cream
  • 32 oz Chicken Bone Broth or chicken broth, I like Kettle & Fire
  • 12 oz Frozen Cauliflower Rice
  • 1 Lime juiced
  • 1/4 cup Cilantro chopped, for garnish

Method
 

  1. Pat chicken dry with paper towels and cut into bite sized pieces and move to a bowl
  2. Add 1 tsp garlic powder, 1/2 tsp cumin, 1/2 tsp curry, 1 tsp salt and 1/2 tsp pepper to chicken and toss to coat the chicken with the spice
  3. In a large pot over medium high heat add oil
  4. Once oil is heated, add chicken in a single layer and brown for 4 minutes per side (do this in batches if necessary) and remove to a plate
  5. Add ghee to pan and melt
  6. Add onions, minced garlic, 1 tsp cumin, 1 Tbsp curry and 1/4 tsp cayenne stirring for 2 minutes
  7. Add celery and carrots and stir 2 minutes
  8. Add chicken broth and bring to a boil
  9. Add chicken back to the pot
  10. Reduce heat to medium low and add apples and cauliflower rice
  11. Add coconut cream
  12. Cover and simmer for 10 minutes making sure it is not boiling
  13. Add lime juice and salt and pepper to taste, stir
  14. Garnish with cilantro
  15. Enjoy!

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