Chicken Mulligatawny Soup

Ingredients

• Coconut oil

  2 tbsp or 27g

• Onions

  Raw

  1 small or 70g

• Leeks

  (bulb and lower leaf-portion), raw

  1 leek or 89g

• Celery

  Raw

  3 stalks, large (11 inches long) or 192g

• Cumin

  Spices, cumin seed

  1 tbsp, ground or 9g

• Coriander seed

  Spices

  1 tbsp or 5g

• Turmeric

  Spices, ground

  1 tsp or 2g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  2 cup or 480g

• Chicken stock

  Soup, home-prepared

  3 cup or 720g

• Chicken thigh

  Broilers or fryers, meat only, raw

  500g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Fresh cilantro

  Coriander leaves, raw

  10g

• Almonds

  Nuts, raw

  ⅓ cup, sliced or 31g

• Garam Masala

  Badia

  1 tsp or 24g

• Cauliflower

  Raw

  3 cup chopped, or 321g

Directions

1. In a large heavy-based pot greased with coconut oil, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned.
2. Add the leek and celery, and cook for 2 minutes.
3. Add the cumin, coriander, turmeric, garam masala, coconut milk, stock, and chicken thighs. Bring to a boil, cover with a lid, and simmer for about 20 minutes.
4. Add the cauliflower and cook uncovered over medium heat for 5 minutes.
5. Season with salt and pepper to taste. To serve, garnish with fresh cilantro, and optionally top with flaked almonds.
6. To store, let it cool, and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.

Similar Foods

• Chicken Soup
• Almond Chicken Soup
• Watercress & Chicken Soup
• Greek Chicken Soup
• Creamy Chicken Soup
• Chicken noodle soup