Chicken Mulligatawny Soup

MAKES: 6 servings
COOKING TIME: 35 minutes
Never heard of mulligatawny soup? You’re in for a treat. This classic Anglo-Indian curried soup turns up on Indian restaurant menus all over the UK, and it’s full of warming, invigorating spices, like cumin, coriander, and turmeric.

2 tablespoons (30 g/1.1 oz) coconut oil or other healthy cooking fat
1 small (70 g/2.5 oz) yellow onion, diced
1 medium (85 g/3 oz) leek or 4 to 6 baby leeks, sliced
3 large (192 g/6.8 oz) celery stalks, sliced
1 tablespoon (5 g/0.2 oz) ground cumin
1 tablespoon (5 g/0.2 oz) ground coriander
1 teaspoon turmeric powder
1 teaspoon garam masala
2 cups (480 ml) coconut milk
3 cups (720 ml) chicken stock
1 pound (450 g) boneless chicken thighs, sliced
21/2 cups (300 g/10.6 oz) uncooked cauli-rice (shown here)
Salt and pepper
Fresh cilantro for garnish
Optional: 1/3 cup (30 g/1.1 oz) toasted flaked almonds


In a large heavy-based pot greased with coconut oil, cook the onion over medium-high heat for 5 to 8 minutes, until lightly browned. Add the leek and celery, and cook for 2 minutes. Add the cumin, coriander, turmeric, garam masala, coconut milk, stock, and chicken thighs. Bring to a boil, cover with a lid, and simmer for about 20 minutes. Add the cauli-rice and cook uncovered over medium heat for 5 minutes. Season with salt and pepper to taste.
To serve, garnish with fresh cilantro, and optionally top with flaked almonds. To store, let it cool, and refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.
TIP: Swap chicken with raw shrimp and add them in the last 2 to 3 minutes of the cooking process.
Total carbs: 9.6 g / Fiber: 2.6 g / Net carbs: 7 g / Protein: 20.2 g / Fat: 27.2 g / Energy: 352 kcal
Macronutrient ratio: Calories from carbs (8%), protein (23%), fat (69%)