- 1 Granny Smith apple, finely chopped
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 1 carrot, finely chopped
- 1 jalapeno pepper, finely chopped, or more to taste
- 3 tablespoons minced ginger
- 2 tablespoons curry powder
- 3 cloves garlic, minced
- 1/2 teaspoon garam masala (optional)
- 1/2 teaspoon red pepper flakes
- 2 tablespoons olive oil
- 4 cups chicken broth
- 1 cup seeded and chopped tomatoes
- 2 skinless, boneless chicken breast halves
- 1 (14 ounce) can coconut milk
- 2 cups fresh spinach
- 1/4 cup chopped cilantro, or to taste
- 3 cups cooked jasmine rice
- 1 lime, cut into wedges
- 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.
04/05/2018
recipepes.com
Chicken Mulligatawny Soup, recipe
PT15M
PT1H
5
455 calories
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