Mulligatawny Soup

Instructions

1. 1

   Sauté Vegetables and Apple

   • Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat.
   • Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until they begin to soften.
   • Add the chopped apple and continue to cook for another 3-4 minutes until it softens slightly.
2. 2

   Bloom Aromatics and Spices

   • Stir in the minced garlic and grated ginger. Cook for 1 minute until fragrant.
   • Sprinkle the all-purpose flour, curry powder, turmeric, and cumin over the vegetables. Stir constantly for 1 minute to toast the spices and cook out the raw flour taste. This forms a flavor base or 'roux'.
3. 3

   Simmer the Soup

   • Add the chicken pieces to the pot and stir to coat them with the spice mixture.
   • Gradually pour in the chicken broth while stirring, scraping up any browned bits from the bottom of the pot.
   • Stir in the rinsed basmati rice, salt, and pepper. Increase the heat and bring the soup to a boil.
   • Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 20-25 minutes. Stir occasionally to prevent the rice from sticking.
   • Ensure the rice is tender and the chicken is cooked through (reaches an internal temperature of 165°F or 74°C).
4. 4

   Finish and Serve

   • Turn off the heat. Stir in the full-fat coconut milk and fresh lemon juice.
   • Gently warm the soup over low heat for 2-3 minutes if needed, but do not allow it to boil, as this can cause the coconut milk to separate.
   • Taste and adjust the seasoning with more salt, pepper, or lemon juice as desired.
   • Ladle the hot soup into bowls and garnish generously with fresh chopped cilantro before serving.