A creamy, comforting Mulligatawny Soup packed with curry, coconut milk, and tender chicken. Perfect for cozy dinners and meal prep.

Scale

2 tablespoons butter or olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 tablespoon fresh ginger, grated

1 large carrot, diced

1 celery stalk, chopped

1 medium apple, peeled and diced

1 tablespoon curry powder

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon turmeric

Salt and black pepper to taste

1/2 cup uncooked rice

4 cups chicken broth

1 cup cooked shredded chicken

1 cup coconut milk

Juice of 1/2 lemon

Fresh cilantro for garnish

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1. Heat butter or oil and sauté onion, garlic, and ginger.

2. Add carrot, celery, and apple, then stir in all spices.

3. Stir in rice and chicken broth. Simmer for 20 minutes.

4. Add chicken and coconut milk. Simmer 5 minutes more.

5. Season with lemon juice, garnish with cilantro, and serve.

Use leftover chicken for convenience. For a vegetarian version, use chickpeas and vegetable broth.