Chicken Mulligatawny Soup

🛒 Ingredients

• Chicken breast, boneless, skinless 500 g · 825 kcal
• Chicken broth, low sodium 1500 g · 45 kcal
• Olive oil 28 g · 250 kcal
• Yellow onion, chopped 200 g · 80 kcal
• Carrots, chopped 150 g · 60 kcal
• Celery stalks, chopped 100 g · 16 kcal
• Garlic, minced 10 g · 15 kcal
• Fresh ginger, grated 8 g · 6 kcal
• Curry powder 15 g · 45 kcal
• Basmati rice, uncooked 100 g · 365 kcal
• Green apple, cored and diced 180 g · 95 kcal
• Full-fat coconut milk 200 g · 340 kcal
• Fresh lemon juice 30 g · 8 kcal
• Fresh cilantro, chopped 10 g · 2 kcal

👨‍🍳 Instructions

1. Poach chicken breasts in chicken broth until cooked through; remove, shred, and set aside. Strain the broth and reserve.
2. In a large pot, heat olive oil over medium heat. Add chopped onion, carrots, and celery, sautéing until softened, about 8-10 minutes.
3. Stir in minced garlic, grated ginger, and curry powder; cook for 1 minute until fragrant.
4. Pour in the reserved chicken broth, add uncooked basmati rice and diced apple. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until rice is tender.
5. Stir in the shredded chicken and full-fat coconut milk; heat through gently for 2-3 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh chopped cilantro and a squeeze of fresh lemon juice.