Ingredients for Apple Mulligatawny Soup Chicken
- 1 tablespoon vegetable oil
- 1 cup chopped onion
- 1 cup chopped carrots
- 1 cup chopped celery
- 1 tablespoon grated fresh gingerroot
- 2 minced garlic cloves
- 2 tablespoons curry paste
- salt and pepper, to taste
- 1 (13.5 ounce) can light coconut milk
- 3 cups chicken stock
- 1 1/2 cups peeled and cubed butternut squash
- 2 granny smith apples, peeled, cored, and diced
- 1 1/2 cups shredded cooked chicken
- 1/4 cup chopped fresh coriander
- warm naan bread, for serving
- cooked basmati rice, for serving
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How to Make Apple Mulligatawny Soup Chicken
- Heat the vegetable oil in a large, deep skillet or pot over medium-high heat.
- Add the chopped onion, carrot, and celery. Cook, stirring occasionally, until softened, about 8-10 minutes.
- Stir in the grated ginger, minced garlic, curry paste, salt, and pepper. Cook for 1 minute more, stirring constantly, until fragrant.
- Pour in the coconut milk and chicken stock. Bring to a boil.
- Reduce heat to a simmer, add the butternut squash, and cook for 15 minutes, or until the squash is tender.
- Add the diced apples and shredded chicken. Simmer for another 10 minutes, or until the apples are tender but still hold their shape.
- Garnish with fresh coriander and serve hot with warm naan bread or cooked basmati rice.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
97g
Fat
69g
Carbs
14g
