Chicken Mulligatawny Soup

coconut milk

🥗Healthier: almond milk

💰Cheaper: milk

Almond milk is lower in calories and can mimic creaminess.

chicken

🥗Healthier: tofu

💰Cheaper: chickpeas

Tofu is a plant-based option; chickpeas are a cost-effective protein.

curry powder

🥗Healthier: fresh spices

💰Cheaper: store-brand curry powder

Fresh spices enhance flavor without additives.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lighter; water with seasoning is budget-friendly.

Heat the olive oil in a large pot or Dutch oven and melt the butter in it over medium heat.

Add the onion, carrot and celery and cook for 4-5 minutes until the veggies soften a bit.

Stir in the garlic, ginger and red chili flakes and continue to cook for another minute.

Add the curry powder, paprika and dried thyme and stir to combine. Next, pour in the chicken stock and bring to a simmer.

Stir in the basmati rice and coconut milk, then add the chicken breast to the pot.

Simmer over medium-low heat for 20 minutes, covered with a lid.

When the chicken is cooked through, remove it from the pot and place it on a cutting board. Use two forks to shred the chicken and set it aside.

Add the apples to the pot and continue to simmer for 2-3 minutes. Return the shredded chicken to the pot, then stir in the lime juice and fresh parsley.

Season to taste and serve, topped with some extra chopped parsley if you like.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens