Chicken Mulligatawny Soup with Rice
Warm, aromatic, and full of rich flavor this Chicken Mulligatawny Soup with Rice is a comforting classic with a delicious twist! Tender chicken, fragrant spices, hearty rice, and a creamy, savory broth come together for a perfectly balanced dish.
Ingredients
- For the Soup
- 1 lb (450 g) boneless chicken breasts or thighs, cut into bite-sized pieces
- 1 tablespoon vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional, adjust to taste)
- 4 cups chicken broth
- 1 cup coconut milk
- 1/2 cup uncooked basmati rice or jasmine rice
- Salt and pepper to taste
- Juice of 1/2 lemon
- Fresh cilantro for garnish
Instructions
- repare Ingredients: Chop vegetables, mince garlic, grate ginger, and cut chicken into bite-sized pieces.
- Sauté Aromatics: Cook onions, garlic, and ginger until soft and fragrant.
- Cook Vegetables and Spices: Add carrots, celery, and spices, cooking until aromatic.
- Add Chicken and Broth: Incorporate chicken and pour in broth. Simmer until chicken is nearly cooked.
- Add Rice: Stir in uncooked rice and continue simmering until rice is tender.
- Finish Soup: Stir in coconut milk, adjust seasoning, and add lemon juice.
- Serve: Garnish with cilantro and serve hot.