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Chicken Mulligatawny Soup

Chicken Mulligatawny Soup! An easy version of the British & Indian soup with elements of spice that are balanced by a silky, creamy texture thanks to the addition of coconut milk. A perfect dish for a chilly day.
Prep Time10 minutes
Cook Time20 minutes
Course: Soup
Cuisine: American
Servings: 6 servings
Author: The Kitchen Prep

Ingredients

  • 1 cup yellow onion diced
  • 2 garlic cloves minced or grated
  • 2 tablespoons fresh ginger minced or grated
  • 1 teaspoon curry powder
  • ½ teaspoon red pepper flakes
  • 2 cups chicken broth
  • 2 cups water
  • 1 14.5 ounce can petite diced tomatoes
  • ¼ cup fresh cilantro finely chopped
  • 2 cups cooked chicken breast shredded
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • ¾ cup canned coconut milk
  • 2 cups fresh spinach

Instructions

  • In a large pot, sauté onion, garlic, ginger, curry powder and red pepper flakes with a pinch of salt in about a tablespoon of olive oil over medium heat until the onions are softened and translucent, about 4-5 minutes.
  • Stir in chicken broth, water, tomatoes, cilantro and shredded chicken, and bring to a simmer.
  • In a small measuring cup or a microwave-safe bowl, melt butter in the microwave, about 45 seconds. Whisk in flour until smooth.
  • Add about 2-3 ladlefuls of hot broth from the soup to the butter/flour mixture, and whisk until completely smooth. Pour the mixture back into the pot with the soup.
  • Bring the soup back up to a bubble, then add the coconut milk and spinach and stir to incorporate. Cook until the soup is completely heated through and the spinach is just wilted.
  • Serve hot with a side of rice or quinoa if desired.

Notes

Adapted from Cuisine at Home Magazine Splendid Soups Edition