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Spicy Chicken Mulligatawny Soup
This hearty soup combines tender chicken with warming spices and a hint of heat, perfect for cozy evenings. It's a flavorful twist on a classic that’s sure to satisfy your craving for something comforting and spicy.
◷59 minTotal Time
♜4Servings
▥HardDifficulty
Ingredients
4servings
Instructions
1
Saut Aromatics and Spices
Start by heating some olive oil in a large pot over medium-high heat. Toss in the chopped apple, onion, celery, carrot, jalapeno, and ginger along with the curry powder, garlic, garam masala, and red pepper flakes. Cook everything together, stirring occasionally, until the veggies begin to soften, about 3 to 5 minutes.
2
Simmer Chicken in Broth
Next, pour in the chicken broth and canned tomatoes. Bring the mixture to a boil, then lower the heat to a gentle simmer. Add the chicken breasts, cover the pot, and let it cook until the chicken is cooked through but still tender, which should take around 15 minutes.
3
Shred Chicken and Add Greens
Once the chicken is done, shred it right in the pot using two forks. Stir in the coconut milk and spinach, and take the soup off the heat as soon as the spinach starts to wilt—this only takes about a minute.
4
Serve with Garnishes
To serve, spoon half a cup of cooked rice into each bowl, ladle the soup over the top, and garnish with fresh cilantro. Don’t forget to add a lime wedge on the side for squeezing in some bright, zesty flavor.
Why You’ll Love This Recipe
This soup is a perfect blend of bold spices and comforting flavors. It warms you up on chilly days and offers a satisfying meal with a bit of heat. The combination of tender chicken and aromatic spices makes it both hearty and flavorful.
Serving Suggestions
Serve this soup hot with a side of warm naan or crusty bread. Garnish with fresh cilantro and a squeeze of lime for extra brightness. It also pairs well with a simple cucumber salad to balance the spice.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to prevent the chicken from drying out. This soup also freezes well—just thaw overnight in the fridge before reheating.
