Tell me this soup doesn’t remind you of the Soup Nazi on Seinfeld. I understand why Mulligatawny was such a sought-after soup on that crazy episode! It’s comforting, with all of those warm Indian spices and creaminess from the coconut milk. It’s also a good way to use up leftover cooked chicken and Cauliflower Rice (shown here and here) or jasmine rice.
Prep time 20 minutes
Serves 8 to 10
6 tablespoons (87 g) Homemade Ghee or coconut oil
1 large sweet onion, diced
2 large carrots, diced
2 large celery stalks, diced
1 green bell pepper, diced
1 jalapeño, seeded and diced
3 tablespoons (24 g) tapioca flour
2 quarts (1.9 liters) Simple Chicken Stock
1 tablespoon good-quality curry powder
2 teaspoons sea salt
1/2 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon black pepper
1 15-ounce (425 g) can diced tomatoes
1 14-ounce (400 ml) can coconut milk
2 cups (280 g) cooked chicken, diced or shredded 2 cups leftover Cauliflower Rice (shown here and here) or jasmine rice
Thinly sliced green onions, for garnish
1 Heat the ghee in a large skillet over medium-high heat. Add the onion, carrots, celery, bell pepper, and jalapeño to the skillet and cook for 4 to 5 minutes, until onion turns translucent. Transfer vegetables to a 6-quart (5.7 liter) slow cooker.
2 Whisk the tapioca flour into the chicken stock. Pour the mixture into the slow cooker.
3 Add the curry powder, sea salt, nutmeg, cloves, black pepper, and diced tomatoes.
4 Cover and cook on high for 3 hours. (Or low for 5 to 6 hours.) Puree, preferably with an immersion blender.
5 Stir in the coconut milk, cooked chicken, and cauliflower rice or jasmine rice. Squeeze in the juice from half the lime. Taste the soup, and add salt or more lime juice if needed.
6 Serve with a sprinkle of green onions.