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Chicken Mulligatawny Soup

with Kohlrabi and Basmati Rice

Cooking time

50 minutes

Servings

2 / 4

Calories

708 /serving

If you like Indian food, you are going to love this soup. We feature a homemade spice blend that makes it incredibly tasty and fragrant! We’ll also tell you what’s in it, since we like to share all of our secrets: Madras curry, ground cumin, garam masala, turmeric and a touch of cayenne pepper. Bon appétit!

We will send you:

  • 4 Boneless Chicken Thighs
  • 1 Red Onion
  • 1 Bunch Cilantro
  • 1 Carrot
  • 1 Lime
  • 1 Kohlrabi
  • 400ml Coconut Milk
  • 140g Basmati Rice
  • 35g Golden Raisins
  • 20g Shredded Coconut
  • 11g Mulligatawny Spice Blend
  • 15ml Ghee

You will need:

Olive Oil
Salt & Pepper
Large Pot
Medium Pot
Zester
Total Fat
33 g
Saturated Fat
16 g
Sodium
485 mg
Total Carbs
66 g
Sugars
22 g
Protein
46 g
Fibres
21 g
Preparation
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Mise en place
Thinly slice the carrot into rounds. Peel and quarter the kohlrabi and thinly slice the wedges crosswise. Peel and thinly slice the red onion. Roughly chop the cilantro. Zest and juice the lime.
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Cook the rice
In a medium pot, heat half of the ghee and a drizzle of olive oil on medium-high until hot. Add the lime zest and a big pinch of the Mulligatawny spice blend. Cook, stirring frequently, for 1 minute or until fragrant. Add the rice, a big pinch of salt and one-and-a half cups of water (double the water for 4 servings). Bring the mixture to a boil on high. Once boiling, cover and reduce the heat to low. Cook, 13 to 15 minutes, or until the liquid has been absorbed and the rice is tender. Remove from heat and fluff the rice with a fork.
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Toast the coconut
While the rice cooks, heat a large, dry pot on medium until hot. Add the shredded coconut and toast, stirring frequently, 4 to 5 minutes, or until golden brown and crunchy. Transfer to a small bowl and set aside. Wipe out the pot.
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Sear the chicken
In the same pot used to toast the coconut, heat a drizzle of olive oil on medium-high until hot. Pat the chicken thighs dry with a paper towel and chop into bite-sized pieces. Season with S&P. Add the seasoned chicken to the hot pot and cook, stirring occasionally, 4 to 5 minutes or until browned on all sides.Transfer to a bowl, leaving any drippings in the pot.
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Make the soup
To the pot of reserved drippings, add a drizzle of olive oil, the remaining ghee and remaining spice blend. Heat on medium-high, stirring frequently, 30 seconds or until fragrant. Add the carrot, kohlrabi and red onion. Cook, stirring occasionally, 3 to 4 minutes, or until the veggies are tender. Season with S&P to taste. Reduce the heat to medium-low. Add the raisins, cooked chicken, coconut milk and one cup of water (double the water for 4 servings). Simmer, stirring occasionally, 14 to 16 minutes, or until slightly thickened. (Be careful not to boil the soup, as the coconut milk may separate.)
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Finish and plate your dish
Take the soup off the heat and add the juice from the lime; season with S&P to taste. For plating, divide the soup between your bowls and top with the rice. Garnish with the cilantro and toasted coconut. Bon appétit!