Hearty Mulligatawny Soup with Chicken

Ingredients

• 1 Granny Smith apple, finely chopped
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 1 carrot, finely chopped
• 1 jalapeno pepper, finely chopped, or more to taste
• 3 tablespoons minced ginger
• 2 tablespoons curry powder
• 3 cloves garlic, minced
• ½ teaspoon garam masala (Optional)
• ½ teaspoon red pepper flakes
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 cup seeded and chopped tomatoes
• 2 skinless, boneless chicken breast halves
• 1 (14 ounce) can coconut milk
• 2 cups fresh spinach
• ¼ cup chopped cilantro, or to taste
• 3 cups cooked jasmine rice
• 1 lime, cut into wedges

Step 1

Gently heat some olive oil in a large pot over medium-high heat. Toss in the chopped apple, onion, celery, carrot, jalapeño, and ginger along with curry powder, garlic, garam masala, and red pepper flakes. Cook everything together, stirring now and then, until the veggies start to soften, about 3 to 5 minutes.

Step 2

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, around 15 minutes.

Step 3

Once the chicken is done, shred it right in the pot with two forks. Stir in the coconut milk and toss in the spinach. Keep the soup on the heat just long enough for the spinach to wilt, which should take about a minute.

Step 4

To serve, spoon about half a cup of cooked rice into each bowl and ladle the soup over it. Don’t forget to add a wedge of lime on the side—it adds a nice bright kick when squeezed in. Sprinkle some fresh cilantro on top for a little extra flavor and color.