Chicken Mulligatawny Soup
Description
Chicken mulligatawny soup, a traditional dish with Indian and English origins, is spicy chiles and chicken breasts simmered in coconut milk.
Ingredients
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1 Granny Smith apple, finely chopped
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1 small onion, finely chopped
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2 stalks celery, finely chopped
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1 carrot, finely chopped
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1 jalapeno pepper, finely chopped, or more to taste
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3 tablespoons minced ginger
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2 tablespoons curry powder
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3 cloves garlic, minced
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1/2 teaspoon garam masala
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1/2 teaspoon red pepper flakes
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2 tablespoons olive oil
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4 cups chicken broth
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1 cup seeded and chopped tomatoes
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2 skinless, boneless chicken breast halves
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1 (14 ounce) can coconut milk
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2 cups fresh spinach
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1/4 cup chopped cilantro, or to taste
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3 cups cooked jasmine rice
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1 lime, cut into wedges
Directions
1
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.
2
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.
3
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.