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🍽️ Creamy Mulligatawny Soup with Chicken

456 kcal · 30 min · 4 servings

Ingredients

• 2 chicken breast fillets
• 2 onions
• 2 garlic cloves
• 2 tsp freshly chopped ginger
• 2 carrots
• 2 tomatoes
• 3 tbsp ghee
• 0.5 tsp chili powder
• 0.5 tsp turmeric
• 0.5 tsp ground coriander
• 0.5 tsp cumin
• 0.5 tsp garam masala
• 600 ml chicken broth (instant)
• salt
• pepper (from the mill)
• 100 ml coconut milk (unsweetened, can)
• 3 tbsp sliced almonds
• 2 tbsp lemon juice
• 2 tbsp chopped coriander leaves

Instructions

1. 1. Cut the chicken meat into 1 cm cubes.
2. 2. Peel the onions and garlic and chop them finely.
3. 3. Peel the carrots and cut them into small cubes as well.
4. 4. Blanch the tomatoes briefly with boiling water.
5. 5. Shock the tomatoes under cold water.
6. 6. Peel the tomatoes and quarter them.
7. 7. Remove the seeds and chop the flesh finely.
8. 8. Heat the ghee (a clarified butter fat) in a pot.
9. 9. Sauté the carrots and onions in it for 3 minutes while stirring.
10. 10. Add the chicken meat, garlic, and ginger.
11. 11. Sprinkle everything with the ground spices.
12. 12. Fry while stirring for another 30 seconds.
13. 13. Deglaze with the chicken broth.
14. 14. Season with salt and pepper.
15. 15. Let the soup simmer covered on low heat for 30 minutes.
16. 16. Pour in the coconut milk.
17. 17. Let the soup simmer for another 5 minutes.
18. 18. Toast the sliced almonds in a pan without additional fat.
19. 19. Serve the soup on plates.
20. 20. Drizzle with lemon juice.
21. 21. Sprinkle with fresh coriander leaves and the toasted sliced almonds.

Nutrition per serving

• kcal: 456
• Protein: 37 g · Fett/Fat: 30 g · Carbs: 9 g