Chicken Mulligatawny Soup

Chicken Mulligatawny Soup The list of ingredients is long, but don’t let that intimidate you! It’s actually quite easy to make. You can find the more exotic ingredients at Asian markets, natural food markets, or the Asian section of well-stocked grocery stores. This soup tastes best when made 24 hours before eating.


Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 35 mins

    COOK : 24 mins

    TOTAL : 59 mins

    SERVING : 8

    YIELD : 8 servings

  • Combine apple, onion, celery stalks, carrot, jalapeno pepper, ginger, curry powder, garlic, garam masala, and red pepper flakes in a stockpot over medium-high heat. Add olive oil and saute until starting to soften, 3 to 5 minutes.

  • Pour chicken broth and tomatoes into the pot. Bring to a boil. Reduce to a simmer, add chicken breasts, and cover. Cook over medium heat until chicken is no longer pink in the center but still tender, about 15 minutes.

  • Shred the chicken in the pot. Stir in coconut milk and spinach. Remove soup from heat as soon as spinach begins to wilt, about 1 minute. Garnish with cilantro. Place 1/2 cup cooked rice in each serving bowl and ladle soup on top. Place a wedge of lime for squeezing into the soup on the side of each bowl.

Per Serving: 280 calories; protein 10.5g; carbohydrates 26.7g; fat 15.5g; cholesterol 19.8mg; sodium 626.7mg. The better quality curry you use, the better the soup will taste.