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 minutesmins
Cook Time20 minutesmins
Course: Soup
Cuisine: American
Servings: 6servings
Author: The Kitchen Prep
Ingredients
1cupyellow oniondiced
2garlic clovesminced or grated
2tablespoonsfresh gingerminced or grated
1teaspooncurry powder
½teaspoonred pepper flakes
2cupschicken broth
2cupswater
114.5 ouncecan petite diced tomatoes
¼cupfresh cilantrofinely chopped
2cupscooked chicken breastshredded
2tablespoonsbutter
2tablespoonsall-purpose flour
¾cupcanned coconut milk
2cupsfresh 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