Name: Warm and comfort the soul with this Chicken Mulligatawny Soup
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 4-6
Ingredients: 1 large onion, finely chopped; 2 large carrots, finely chopped; 2 celery sticks, finely chopped; 4cm piece fresh ginger, peeled, finely grated; 1½ tbsp curry powder; 700g chicken thigh fillets, trimmed; 1 litre carton chicken stock; 400ml can coconut milk; 2 red apples; ½ cup basmati rice, rinsed; 2 tbsp lemon juice; 1 cup chopped fresh coriander

Warm and comfort the soul with this Chicken Mulligatawny Soup

It's perfect for a night in.

Skip to Recipe

Serves 4-6

Prep

25M

Cook

35M

Total

Ingredients

1 large onion, finely chopped

2 large carrots, finely chopped

2 celery sticks, finely chopped

4cm piece fresh ginger, peeled, finely grated

1½ tbsp curry powder

700g chicken thigh fillets, trimmed

1 litre carton chicken stock

400ml can coconut milk

2 red apples

½ cup basmati rice, rinsed

2 tbsp lemon juice

1 cup chopped fresh coriander

Method

Step 1

Heat a lightly oiled stockpot over a medium heat. Add onion, carrot, celery and ginger. Cover and cook, stirring occasionally, for about 10 mins, or until vegetables are just tender.

Step 2

Add curry powder. Cook, stirring, for 1 min. Add chicken. Turn to coat in curry mixture.

Step 3

Stir in stock and coconut milk. Bring to boil. Reduce heat. Simmer, covered, for a further 15 mins, or until chicken is cooked. Lift out chicken, transfer a plate and cover loosely with foil.

Step 4

Peel, core and finely chop 1 apple. Stir into soup with rice. Simmer, covered, for 15 mins, or until rice is tender.

Step 5

Meanwhile, thinly slice chicken. Add to soup. Simmer, stirring occasionally, for 2-3 mins to heat through. Stir in 1 tbsp lemon juice and half the coriander. Season with salt and pepper.

Step 6

Cut the remaining unpeeled apple into thin matchsticks. Place in a bowl with remaining lemon juice and coriander. Toss to combine.

Step 7

Serve soup topped with apple mixture.

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