Chicken Mulligatawny Soup
makes six servings
1 tablespoon canola oil
1 large yellow onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
3 cloves garlic, minced
2 Granny Smith apples, peeled and diced
1 1/2 teaspoons curry powder
1/2 teaspoon vindaloo spice [optional]
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground ginger
6 cups low-sodium chicken broth
1/2 cup white basmati rice, uncooked
12 ounces cooked chicken breasts, shredded into bite-size pieces
1 cup lite coconut milk
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 tablespoons sliced almonds, toasted
1. Heat a large saute pan over medium-high heat. Add the sliced almonds and toast until golden brown, about 2-3 minutes. Stir (or gently shake the pan) occasionally to prevent the almonds from burning. Pour the toasted almonds into a bowl and set aside.
2. Add the oil to a Dutch oven or large-bottomed stock pot and set the heat to medium-high. Add the diced onion, celery, carrots, and minced garlic. Saute until softened, about 5-7 minutes. Add in the diced applies, curry powder, vindaloo spice (if using), cumin, coriander, and ginger. Cook until the apples are softened, about 2 minutes.
3. Stir in the chicken broth and rice and bring to a boil. Once the soup begins to boil, reduce the heat to medium or medium-low and let the soup simmer for 10-12 minutes.
4. Stir in the shredded chicken and cook until heated through, about 5 minutes. Remove the soup from the heat and stir in the coconut milk, lemon juice, salt, and pepper.
5. Garnish each bowl of soup with the toasted almonds before serving.