Mulligatawny Chicken Soup
A warm, aromatic chicken soup with curry spice, coconut milk, and bright lemon — ready in under 15 minutes. Indian comfort in a bowl.
- Total time
- 15 min
- Servings
- 2
- Calories
- 385
- Protein
- 32g
comfortcozyindianchickentenderweeknightsoupdinner
Ingredients
- 1.5 cups rotisserie chicken, shredded
- 2 tbsp curry powder
- 1 can (13.5 oz) coconut milk
- 2 cups chicken broth
- 1 whole lemon (juiced + zested)
- ¾ can (10 oz) diced tomatoes with green chiles
Instructions
- 1
Heat 1 tbsp olive oil in a pot over medium. Add curry powder and cook 30 seconds until fragrant, stirring constantly.
- 2
Pour in broth and coconut milk. Stir to combine, then add the diced tomatoes with chiles (juice included).
- 3
Bring to a simmer, then add shredded chicken. Stir and cook until heated through, about 3 minutes.
- 4
Finish with lemon juice and zest. Taste and season with salt and pepper to your liking.
- 5
Serve hot in bowls. Garnish with cilantro or parsley if you have it.
Tools you’ll need
- medium pot (3–4 quart)
- wooden spoon or silicone spatula
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