Spicy Chicken Mulligatawny Soup

Ingredients

• 1 Granny Smith apple, finely chopped
• 1 small onion, finely chopped
• 2 stalks celery, finely chopped
• 1 carrot, finely chopped
• 1 jalapeno pepper, finely chopped, or more to taste
• 3 tablespoons minced ginger
• 2 tablespoons curry powder
• 3 cloves garlic, minced
• ½ teaspoon garam masala (Optional)
• ½ teaspoon red pepper flakes
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 cup seeded and chopped tomatoes
• 2 skinless, boneless chicken breast halves
• 1 (14 ounce) can coconut milk
• 2 cups fresh spinach
• ¼ cup chopped cilantro, or to taste
• 3 cups cooked jasmine rice
• 1 lime, cut into wedges

Step 1

Gently heat some olive oil in a large pot over medium-high heat. Toss in the chopped apple, onion, celery, carrot, jalapeno, and ginger along with the curry powder, garlic, garam masala, and red pepper flakes. Cook everything together, stirring occasionally, until the veggies begin to soften, about 3 to 5 minutes.

Step 2

Pour in the chicken broth and canned tomatoes. Bring the mixture to a boil, then lower the heat to a gentle simmer. Add the chicken breasts, cover the pot, and let it cook until the chicken is cooked through but still tender, which should take around 15 minutes.

Step 3

Once the chicken is done, shred it right in the pot using two forks. Stir in the coconut milk and spinach, and take the soup off the heat as soon as the spinach starts to wilt—this only takes about a minute.

Step 4

To serve, spoon half a cup of cooked rice into each bowl, ladle the soup over the top, and garnish with fresh cilantro. Don’t forget to add a lime wedge on the side for squeezing in some bright, zesty flavor.