Apple Mulligatawny Soup Chicken Recipe

Ingredients for Apple Mulligatawny Soup Chicken

• Vegetable Oil
• 1 medium yellow onion, chopped
• 1 medium carrot, peeled and chopped
• 2 stalks celery, chopped
• 1 tablespoon grated fresh ginger
• Garlic Cloves
• 2 tablespoons green curry paste
• Salt And Pepper
• 1 (13.5 ounce) can full-fat coconut milk
• 4 cups chicken stock
• Butternut Squash
• Granny Smith Apples
• Cooked Chicken
• Fresh Coriander

How to Make Apple Mulligatawny Soup Chicken

1. Heat the vegetable oil in a large, deep skillet or pot over medium-high heat.
2. Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
3. Stir in the grated ginger, minced garlic, curry paste, salt, and pepper. Cook for 1 minute more, stirring constantly, until fragrant.
4. Pour in the coconut milk and chicken stock. Bring to a boil.
5. Reduce heat to a simmer, add the butternut squash, and cook for 15 minutes, or until the squash is tender.
6. Add the diced apples and shredded chicken. Simmer for another 10 minutes, or until the apples are tender but still hold their shape.
7. Garnish with fresh coriander and serve hot with warm naan bread or cooked basmati rice.