CURRY CHICKEN SOUP RECIPE THAT YOU'VE PROBABLY NEVER TRIED BEFORE (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 oil in a large pot over medium heat until shimmering.

Add chopped onion, carrot, and celery; sauté until softened, about 5-7 minutes.

Stir in minced garlic and ginger; cook for 1-2 minutes until fragrant.

Add curry powder; toast for 1 minute to enhance flavor.

Pour in chicken broth and bring to a simmer.

Add diced chicken; cook until no longer pink, about 10-15 minutes.

Incorporate coconut milk and diced apple; simmer for 5 minutes.

Blend the soup until smooth, using an immersion blender or in batches.

Return to heat; stir in lemon juice, salt, and pepper to taste.

Add cooked rice and peas; heat through for 3-4 minutes.

Garnish with chopped cilantro before serving.

Cooking Techniques

Spice Level:

Allergens