Chicken Mulligatawny Curry Soup

Step 1

Start by heating some olive oil in a large pot over medium-high heat. Toss in the apple, onion, celery, carrot, jalapeno, ginger, curry powder, garlic, garam masala, and red pepper flakes. Cook everything together, stirring now and then, until the veggies start to soften, about 3 to 5 minutes. Next, pour in the chicken broth and canned tomatoes, then bring the mixture to a boil. Once boiling, lower the heat to a gentle simmer and add the chicken breasts. Cover the pot and let the chicken cook through—this should take around 15 minutes, until it’s no longer pink inside but still juicy. Take the chicken out and shred it right in the pot with two forks. Stir in the coconut milk and add the spinach last, cooking just until the spinach wilts, which only takes about a minute. Remove the soup from the heat, sprinkle with fresh cilantro, and serve it over half a cup of cooked rice. Don’t forget to add a lime wedge on the side for squeezing over the soup before digging in!